Viticulture: Lagrein vines are vigorous with bushy drooping canes – which is the complete opposite of the erect vertical canes that grow on Shiraz. The vines produce small numbers of bunches but the bunches are large. As our goal is to retain violet/floral perfumed characters and avoid excessive/harsh tannins, we position the shoots so that the ripening fruit grows in dappled sunlight light rather than in full direct sunshine. The vines are cane-pruned (by hand of course) and hand picked at approximately 13.5° Beaumé. Lagrein ripens at Amietta about 1-2 weeks after Shiraz and 5-10 days before Cabernet Sauvignon. We crop it at about 1 tonne per acre.

Winemaking: Understanding and being able to work with the high natural acidity and tannin levels of Lagrein is the key to making the wine. The grapes are fully de-stemmed and ‘wild’ fermented as whole berries which provides some carbonic maceration/enhanced berry fruit character. Fermentation temperature is kept below 26 °C to minimise tannin extraction. The wine is pressed off the skins early and the last part of fermentation is completed in barrels. The wine is racked off heavy solids, sulphured and barrel aged 14 months in Saury water bent medium toast barrel (these are more commonly usually used for Pinot and Chardonnay). The wine is blended pre-bottling (35% Lagrein+65% Shiraz).

Tasting Note: A blend of the rare Italian grape variety Lagrein with Shiraz has produced a rich, medium bodied, satisfying wine that cascades across the palate with flavours of spicy dark plums, musky rose blossom and blackberry with savoury notes of leather, mushroom and tobacco leaf. A finely balanced wine underpinned by earthy terroir characters. A world first blend of these varieties and a wine that is rapidly making a mark.

Only 80 cases of this wine were produced in 2007.