1 ‘a vineyard name or named vineyard’
2 ‘catastrophic climate conditions’
In ‘09 Fosters quest to find some of the best growing areas in Heathcote led him to a new spot in the Mt Camel Ranges- 45 km north of the Heathcote township. He found great potential at Greenstone – planted out with several different Shiraz clones of which he chose BVRC 12 and PT 10 to work with. The vineyard is densely planted with 4545 vines per hectare; ancient pre-Cambrian soil 550 million years old is mixed with copper infused Greenstone rocks. It is also the only vineyard in Heathcote planted North to South. All grapes were handpicked < 1.5kg per vine.
The 7 days of 40+degrees in February 09 shaped the vintage dramatically. The resulting wine is intensely focused, black with bright purple hue, a riot of perfume and spice with ripe raspberries and cherries, black pepper, Asian spiced aromatics with savory smoked meat complexity all wrapped around sexy French oak. Finely textured, medium bodied palate with super long length, clean refreshing acidity finishing with fine velvet like savory tannins.
Facts on Syrahmi Climat
- 5 day cold soak < 8˚C
- Wild yeast ferment and malolatic fermentation
- Only whole berry with 60% whole bunch
- Only hand pigeage
- Extended time 19-25 days on skins before pressing
- Fourteen months in 100% French oak, 30% new
- Unfined & unfiltered
Adam Foster has really hit the nail on the head with this one! I think it’s easy his best to date (albeit in a short 5 year period). 2009 saw Adam venture north from where the 2008 fruit was sourced, to some of the best growing areas of Heathcote in The Mt Camel Ranges – some 45 Kilometers north of the Heathcote township. Finding great potential at the Greenstone vineyard, fruit was handpicked at less than 1.5 kg per vine. Coupled with 7 days of 40 + degree throughout February, Adam had no hesitation in naming the wine (as is traditionally the case) “Climat” (1/ a French noun, translates to a vineyard name or named vineyard 2/ catastrophic climate conditions).
It shows a dense (however not over-ripe) and complex amalgamation of black cherry and dark berry fruits with spice and some very intriguing smokey /meaty nuances (a perfect match and much enjoyed with Adam’s acclaimed home-made salami!!). The palate is incredibly fine textured with medium weight and perfectly balanced, soft tannins. Drink it now or let it rest in cellar for at least 10 years! Stocks are also limited so be quick! CAMERON MOORE, Randall’s Albert Park