Fermented in small batches, 30% whole bunches (up from 20% in 2019). Matured 10 months in puncheons and hogsheads (35% new). Tasted a month after bottling and definitely a little bunchy, but boasting a herbal and red-berried charm. The percentage of whole bunches has increased this vintage, which helps explain the edginess. In the background, some spicy, peppery, black cherry fruits wait their turn, with just a smidge of savouriness.
Jeni Port winecompanion.com.au
“This blend is from two blocks situated on a steep but warm northern slope and plateau. The Shiraz clone is PT23. The wine was fermented in small batches and the final blend incorporates 20% whole-bunch, wild fermentation that was matured for 10 months in 20% new oak puncheons.
Purple ruby in the glass. Structured tannins, balanced with mouth-watering acidity. Whole bunch, stalky with Redcurrant, red plum, black cherries, charcuterie and with hints of pepper.”