While The Limited Two Shiraz is ultimately a selection of the finest two barrels (producing just 800 bottles), it has always come from a special dry-grown three-acre parcel within the East Hill Block at Greenock (planted in 1999). This year, Kalleske was so impressed with both the “remarkable” flavour of the low-yielding grapes and perfectly ripe, chewy skins that he did three—rather than the usual two—pump-overs and commented that after 21 days “the skins looked like they did when they came in!” As to the wine, the colour is a fabulous and almost impenetrable crimson/purple red with aromas of dark morello cherry fruit and fresh earth, together with some cedar from the new French oak hogsheads. This leads onto the palate which is the most structured and firmest in the range, but equally the balance between fruit, tannin, oak and acidity is spot on. Built for the long haul, it needs decanting, a big (Zalto) glass and the best aged rib eye you can get your hands on! "Hand-picked and basket-pressed as is the culture here, this is a selection of the finest two barrels across the shiraz cuves, built for the long haul. Quintessentially Barossan across the density of dark fruit accents, dried and fresh: bourbon to coconut Brylcreemed oak and an explosive tail of oak tannin, bitter chocolate and cherry bonbon notes exploding across the palate. Far from subtle, but certainly well made." 94 points, Ned Goodwin, Winecompanion.com.au
How was it made?
Limited Two Shiraz is a selection of the finest ‘Two Barrels’ producing a mere 800 bottles. The 2016 Limited Two Shiraz is the fourth bottling in 22 years; it sits alongside the 2004, 2008 & 2010. The fruit was handpicked from a low yielding, dry grown, hillside vineyard with an altitude of 335m. It is located on our original 1855 founded property in the Greenock hills, Barossa Valley.The grapes were handpicked on the 27th of February, 100% de-stemmed and fully crushed berries transferred into a small 3 tonne open top fermenter. Fermentation and maceration of the skins lasted for 17 days. The ferment was hand plunged twice per day with a rack and return implemented daily.