The Hunter Valley harvest began later than usual on 27 January, though in line with historical patterns. A mild and wet spring followed by early summer rains set the season up well, before conditions dried out. Cooler weather patterns helped the fruit retain excellent natural acidity, giving the wines balance and length of flavour. Good rainfall throughout the previous year allowed the vines to return to normal cropping levels, a welcome change after the tiny yields of 2010. Overall, it was a very good harvest for the Hunter Valley.
Winemaking
100% Hunter Valley Shiraz. Fermented on skins at 18–20°C for seven days before maturing in selected French oak for 12 months. The wine was then blended and bottled.
Vineyard
The Shiraz is sourced exclusively from the historic single Vineyard, planted in 1920. These 90-year-old vines produce small quantities of intensely flavoured fruit. The vines are dry-grown, ensuring naturally low yields and fruit of exceptional quality. The soils are typical of the Hunter, with a mix of sandy loam and red volcanic clay.