My aim has always been to express the true terroir of the vineyard and vintage. Along the way I have learnt you can have great success through minimal human intervention in the winemaking process and by simply putting your trust in Mother Nature. Adam Foster – Winemaker
It is a pretty special week for me as I release 430 bottles (36 doz) of the 2009 Syrahmi La La Shiraz. You may not be aware, but I have a great love for art, and a great fan of Sydney artist Teo Treloar. His works are intricate, delicate and complex drawings which graces this 2009 vintage of Syrahmi La La.
In homage to Guigal’s famous La Mouline, La Turque and La Landonne – my vision for this wine was to attempt to age a single vineyard Heathcote Shiraz in 100% new oak for 36 months. This is the third release of Syrahmi La La. It’s small batch – from a single barrel of Shiraz and will only ever be released in great vintages.
After ageing for 36 months in a 100% new French oak, the wine was bottled unfined and unfiltered, then aged again for another 20+ months in bottle before being released. Syrahmi wines have always been made to be approachable on release and ready for drinking. La La after spending 4 ½ years in barrel and bottle already – will age well for a further 20 years to come.
The 2009 Syrahmi La La is deep black cherry in colour and offers a bouquet of perfumed sweet raspberries, violets, smoked bacon, turned earth, Asian spice and dried herbs. The complex fruit has completely absorbed the 100% whole bunches and offers great flavor intensity, without causing it to taste heavy. The wine is rich with a balanced body and layered inner core of sweet juice, packed with a seamless velvety – textured palate and a finish that is seductive and savory with very long fine tannins.
“Working in the Rhone and seeing the power of the fruit in Heathcote, I saw more power, pound for pound, than Hermitage and Cote Rotie. I wondered if the fruit quality, not terroir, not vine age, but weight and power, could stand up to 100% new oak and then not make that a feature”. The heads out three brand new 500L puncheons were removed, then the fruit went in 100% whole bunch, spent about 35 days in barrel, was taken out and foot stomped, then pressed and sent back to one new puncheon. Then left for three years. Released with two years bottle age. The vineyard is Greenstone Vineyard from Heathcote. It’s shiraz.
Meaty, smoky, leather, dense perfume of black hole depth in dark fruits, sweet spice, dried fruits, but still holds interest and freshness. Washy across the palate, big mouthful of staining dark fruit, cedary fringes, huge web of graphite-tinged tannins. Old school feel with inky intensity and firm strike of sinewy, dense fruit and bold, oak and tannin. All meshed well with impressive architecture. Layers and dimensions. Impressive.
Mike Bennie, Wine Front