2016 Hentley Farm Clos Otto Shiraz, Barossa Valley

The fruit was de-stemmed and left on skins in open top fermenters for 8-10 days. After an early heat spike a slow fermentation was achieved with temperatures ranging from 15-18C, cap management included a combination of open pump-overs and hand plunging.

Once fermentation was completed the wine was basket pressed to a combination of new (65%) and 2nd use French barrels, where it underwent natural malolactic fermentation.

After 6 months the wine was blended and returned to oak for further maturation, a total of 22 months in oak. No fining or filtration was used in the production of this wine.

Traditional dark fruits combine with a complex herbal element with notes of mint and jasmine. Violets are also evident lifting the overall aromatic intensity, highlighting secondary characters such as cigar box, choc mint, leather, graphite and a faint red candy lift. Chocolate pudding and red fruits fill the front and middle of the palate leading to a spice driven back palate. Savoury elements provide the shade along the sides with black pepper and mint intermingled throughout. As is the case with all Clos Otto vintages, layer upon layer of soft velvet like tannin fill every hole on the palate providing outstanding length and texture. Rich, complex, balanced, elegant and powerful all wrapped up in one wine! - Winemaker Andrew Quin