The PF Shiraz is made from grapes grown on our certified biodynamic single-estate vineyard, grown without herbicides, fungicides or synthetic chemicals. It is made without additions of any kind: sulphur (preservative), acid, tannin or finings. It’s medium bodied, fresh, fruit driven wine that is delicious enjoyed as a young wine. With that in mind, we do have PF shiraz back to our first vintage of 2013 that is still showing some of lovely vibrant characters.
WINE COMPOSITION: 100% Shiraz
REGION: Estate grown in Kangarilla, McLaren Vale, SA
WINEMAKING: Cold soaked, wild yeast ferment, pressed after 10 days on skins, no additives, no fining, only filtration.
Vineyard and Winemaking
The vineyard is certified Biodynamic (certification # 11587) with Australian Certified Organic. We have quite a practical approach, with our philosophy focused around healthy and alive soil. This involves the use of compost and biodynamic preparations, use of sheep in winter to graze under vine, and minimal mechanical soil disruption. There is no use of synthetic herbicides or fungicides.
REGION: Kangarilla, McLaren Vale, SA
VARIETAL COMPOSITION: 100% Shiraz
VINE AGE: 18-22 year-old vines
ELEVATION: 150-180m above sea level
VITICULTURALIST: Michael Lane
Shiraz from Block 19 were picked and received via a belt elevator and de-stemmed. Whole berries were double sorted before being lightly broken going into a small open-top fermenters. No additives were used for the wine’s entire production. As with all of our wines, after a few days cold soaking, we allowed natural yeast fermentation and used a careful regime of plunging and drain and returns to get the right balance of extraction. The wine was carefully pressed after 10 days on skins and allowed to complete malolactic fermentation prior to bottling with no additions, or fining, just filtration. Bottled in June 2017. Certified Biodynamic.
T.A.: 5.3 g/L
WINEMAKER: Peter Fraser
CASES: 4040 cases
The 2017 growing season was one of the coldest on record. We had quite a wet spring, which made shoot and bunch thinning of the utmost importance to reduce crop and ensure ample bunch exposure to sunlight. The sugar accumulation was slow, and during the mild autumn, we picked at physiological ripeness with quite low sugar resulting in only 13.0 % alcohol. This gave a more red/blue (raspberry and plum) fruited flavour profile to the wine.
The grapes were-picked on the 22nd March (fruit day), and modestly yielding approximately 8-10 tonnes per hectare. As much as we pick on sugar/acid balance, and importantly physiological characters, we also consider the biodynamic calendar where possible, with fruit days and flower days being the most desirable, and a root day avoided.
94 points James Suckling: 'Lifted nose of ripe fruit, flower, fresh leather and tar follow through a tight and concentrated center palate of dark fruits and ultra-fine tannins. Linear and very fine grained. Impressive. Better in 2020. Screw cap.' (jamessuckling.com, July 2017)
93 points Halliday Wine Companion: "Pure fruit. Peter Fraser. Preservative Free. All fit. Absolutely no additions, only filtration before bottling. Clean as a whistle, fabulous colour, brimming with dark fruit, choc-wheaten biscuits, spice and crunchy acidity. Drink by 2019." (Halliday Wine Companion 2018)
93 points Anthony Keys: 'Not only biodynamic but preservative free, this has to tick many boxes for some wine drinkers. Black berry and plum fruits on the nose, medium weight on entry, well balanced on the journey and complete on the finish.' (The Keys Report, February 2017)
91 points Nick Stock: "A beautifully fragrant and floral shiraz that offers up masses of perfume and rich red to dark berry fruit aromas, alluring stuff here. The palate has a pulpy, bright and succulent core of cassis, blueberry and mulberry fruit, smooth playful tannins, terrific flesh. Drink now". (James Suckling.com - Nick's tasting report, February 2016).