The Lodge Hill Shiraz 2017

Description

The wine expresses the many individual characteristics of the vines from the various blocks selected to make this wine, from basil, licorice and pepper, through to plums, cherries and blueberries. The wine is matured in french oak of different age and sizes, from 300L Hogsheads to a 2,500L fuder. In it's youth, the vibrant fruit characters dominate, with a refined elegant tannic length. As the wine ages over the decades, these young characters become more complex to create a symphony of flavours on the palate supported by the further refined tannins of its youth.

Certificates

Vinification

ALL HARVESTING DECISIONS ARE BASED ON TASTING FRUIT IN THE VINEYARD, THIS ENSURES A CONSISTENCY OF STYLE WITH THE FRUIT FLAVOUR IN A SPECIFIC RANGE. THE GRAPES ARE DESTEMMED BEFORE PASSING THROUGH OUR SORTING TABLE WHICH REMOVES ALMOST ALL MOG (Matter Other than Grapes) SUCH AS PETIOLES LEAF AND STEM FRAGMENTS. THE GRAPES ARE GENTLY CRUSHED WHICH ALLOWS A SMALL PERCENTAGE OF WHOLE BERRIES TO PASS THROUGH. FERMENTATION OCCURED IN STAINLESS STEEL FERMENTERS WITH HEADING DOWN BOARDS WHICH SUBMERGE THE SKINS IN THE FERMENTING MUST. THIS MODERATES THE TEMPERATURE OF THE FERMENTING SKINS OR 'CAP' WHILST GENTLY EXTRACTING COLOUR, FLAVOUR AND TANNIN. PUMP OVERS ARE CONDUCTED TWICE PER DAY WITH A RACK AND RETURN; WHERE THE FERMENTING JUICE IS DRAINED COMPLETLY AWAY BEFORE BEING PUMPED BACK OVER THE SKINS, OCCURING EACH DAY EARLY IN THE FERMENT. FERMENTATION GENERALLY TAKES 7-9 DAYS BEFORE BEING PRESSED WITH ALL THE PRESSINGS RETURNED TO THE FREE RUN. MALO-LACTIC FERMENTATION OCCURS IN TANK BEFORE THE WINE IS RACKED TO OAK FOR MATURATION.

Vineyard

Elevation: 514 metres Orientation: North facing slopes , providing long and warm exposure to sunlight. Soil Composition: 0-20cm; Light brown loam 20-50cm; Grey siltstone, with loam infilling fractures 50-105cm; Gre-green competent siltstone.

Maturation

Matured in French oak of varying sizes and age. From 300L Hogsheads to 2500L Fuder.