1. Refinement and delicacy of performance, execution, or artisanship.
2. Skillful, subtle handling of a situation; tactful, diplomatic maneuvering.
In ‘09 my quest to find some of the best growing areas in Heathcote led me to a new spot in the Mt Camel Ranges – 45 km north of the Heathcote township. I found great potential at Greenstone – planted out with several different Shiraz clones of which I chose BVRC 12, 2626 and PT 10 to work with. The vineyard is densely planted with 4500 vines per hectare; ancient pre-Cambrian soil 550 million years old is mixed with copper infused Greenstone rocks. It is also the only one of two vineyards in Heathcote planted North to South. All grapes were handpicked < 1 kg per vine. The most European like vintage I have ever seen in Australia! Rain, wet and windy sums up 2011, it’s the wettest and coolest vintage I have ever worked with except 2002 in the Northern Rhone Valley, picking began mid April as opposed to late February, early March. The vineyard is where this wine was made, canopy management was essential by removing the South side leaves allowing grapes to ripen under the extreme weather conditions I experienced in 2011. “The only way of guaranteeing quality is to take a small quantity from the vineyard” The late Jacques Reynaud, Chateau Rayas said this and it was so true in 2011, each bunch on the vine was cut and accessed and anything that was not of the highest quality was cut to the ground, resulting in yields 26% less than the 2009 Syrahmi release. The resulting wine is intensely fresh and focused. Red with bright purple hue, a riot of perfume and spice with ripe wild raspberries, black peppercorns, gun smoke, violets and Asian spiced aromatics with savory smoked meat complexity all wrapped around sexy French oak. Very finely textured, medium bodied palate with super long length, clean refreshing acidity finishing with fine velvet like savory tannins. *This wine needs air when first opening, please decant and serve in large glasses.
Syrahmi Finesse Heathcote Shiraz – at a glance winemaking
- 7 day cold soak < 8˚C
- Wild yeast ferment and malolatic fermentation
- 50% whole bunch used – Only hand pigeage
- Extended time 22-32 days on skins before pressing
- Ten months in 100% French oak, 25% new, Unfined & unfiltered