Since planting Australia's first commercial Shiraz vineyard in 1830, Wyndham Estate has been dedicated to creating rich, robust, full flavoured red wines - wines that enhance the moment.
Each wine from this winery has been careful created using master techniques, and has been dispatched from the winery at the highest possible quality.
Very good rains were recorded across all grape growing regions throughout South Eastern Australia during the winter proceeding the growing season. Mild weather with moderate rainfall was observed throughout spring providing excellent soil moisture profiles which promoted healthy vine canopy development, without the necessity for early season supplementary irrigation. The summer months were generally warm to hot across all regions of South Eastern Australia, producing one of the very best vintages of recent years. At optimum ripeness, the fruit showed maximum intensity and vibrancy of flavour with full-colour development in the skins and soft supple fruit tannins. Harvesting took place throughout March and April.
Rigorous assessment of vineyards is essential to identify the fruit style suitable for this wine. Prior to harvest, careful monitoring of the selected vineyards was undertaken by the winemakers to assess flavour development and sugar accumulation. The decision to harvest was based on flavour intensity and varietal character. The fruit was de-stemmed, crushed and inoculated with wine yeast. The temperature range of fermentation was maintained between 20°C and 28°C for periods of 10 to 15 days. The fermenters were pumped over twice every 24hours to irrigate the grape skin cap, thus liberating the rich colour, fruit flavour and balanced tannins.