Our small pot wines are winemaker selections that can be as small as one or two barrels. They can be a winemaking trial, a favourite barrel, or a wine style that’s a little different and of interest. These are wines that tell an individual story of something unique at the Estate. Whole bunch fermentation is used to produce extra complexity and tannin structure. We have trialed many percentages of whole bunch, and found that 25% works best for us.
“While it’s light on its feet, it’s still strong at heart. Its dark berries are still dark, and its tannins dead serious, but the whole effect is one of easy satisfaction as much as mild stimulation. This could go either way; a serious lunchtime teaser or a big steak and candlelight luxury with linen and whatnot at night. While it will soften and bloom with the years, it seems very well suited for drinking right now.” - Peter Fraser, Winemaker
WINE COMPOSITION: 100% Shiraz
REGION: Estate grown in Kangarilla, McLaren Vale
WINEMAKING: 25% Whole bunch, hand-picked, double sorted grapes, careful drain and return regime, 18 months maturation in French oak (35% new), no fining just filtration.
Vineyard and Winemaking
REGION: Kangarilla, McLaren Vale
VINE AGE: 17-21 years
ELEVATION: 150-180m above sea level
SOIL TYPE: Weathered sands mixed with ironstone gravels
VITICULTURALIST: Michael Lane
Whole bunch fermentation is used to produce extra complexity and tannin structure. We have trialed many percentages of whole bunch, and found that 25% works best for us. We tip the hand picked whole bunches into the bottom of our open fermenters, and fill the rest with shiraz berries that are mostly unbroken and de-stemmed. These have been sorted twice to remove any raisins, bugs, leaf, stalks, petioles or smashed berries. The tanks were coldsoaked for 5-6 days awaiting the onset of wild fermentation, and then underwent a careful regime of plunging and drain and returns, being drained to older French barriques after about 12-14 days. The wine in barrel was kept on the yeast lees for approximately 18 months prior to blending and received no fining, just filtration.
TA: 6.43 g/L
WINEMAKER: Peter Fraser & Shelley Torresan
The 2014 Growing season was full of extremes, hail early in december, a heat wave in January and some heavy rain in february. March was near perfect, allowing the grape maturation to finish just as we would like. Having said that, other than very small yields, the vineyard has weathered this storm amazingly well. Picking decisions have been even more critical than normal, often slightly earlier than normal to retain brightness and freshness that we expect from our estate.
97 points James Halliday: “Great aromas don't prepare you for the full-bodied palate, every crevice of the mouth filled with velvety black fruits, bitter chocolate, liquorice and spice. The balance is such that drinking it now is no crime, however fast into the distant future the wine will run. Screwcap. 14.5% alc. Rating 97 To 2049.” (Halliday Wine Companion 2017)
95 points Lisa Perrotti-Brown: "Very deep garnet-purple colored, the 2014 Small Pot Whole Bunch Shiraz offers youthfully subdued peeks of fragrant blackberry and black cherry aromas with hints of black pepper, loam, dried herbs and lavender. The palate is rock solid and packed with blackberry and earth flavors supported by firm, rounded tannins and great freshness, finishing long." (The Wine Advocate)
96 points, James Halliday: "Open-fermented, hand plunged, 25% whole bunches, cold soak, wild yeast, on lees 15 months in French oak (15% new), barrel selection. Bright colour introduces a wine that skips along a sunlit path, the black cherry fruit with flashes of chocolate, oak and tannins coming and going, here one moment, gone the next, then back again. 297 dozen made. Screwcap. 14.5% alc. Rating 96 To 2033" (Halliday Wine Companion 2016)