Mt Difficulty Bendigo, Ghost Town,
Ghost Town Syrah is handcrafted in very limited quantities. Vibrant aromas of black pepper, licorice and floral notes on the nose. With a dense and savoury tinged mid-palate with sandalwood and cedar notes drawing the wine together. Cassis flavours flow through the fine acidity driving through a long finish.
We expect this wine to evolve with careful cellaring for another 10-15 years.
A very interesting season - overall we ended up with an average amount of heat even though the season had a distinctly cool bend to it. A very warm wet spring kicked off the growing season in style with very early bud-burst. Just as we were entering into flowering, the weather deteriorated with very cool weather being the norm right through late December. This impacted on flowering with lower than average yields.
The Syrah was the last fruit harvested for the season on the 4th May. There are 8 different clonal combinations in the vineyard and these were all harvested together. There were two different ferments of Syrah, one was fully de-stemmed; the second contained 30% whole clusters. The must underwent 7 days of cold maceration, being hand plunged once daily. The ferments were heated after this and all three fermented with indigenous yeasts. The ferments lasted for an average of 10 days during at which time they were hand plunged once daily with the temperature peaking at 30°C. The wine stayed on skins for a further 7 days post-dryness and was plunged occasionally with increasing ease. When the wine tasted in harmony it was pressed off to barrel where it resided on full lees for 12 months. It underwent malolactic fermentation in the spring, was racked out of barrel in late autumn and was not filtered or fined prior to bottling.
Alc. 15.5% T/A 5.8gL-1 pH 3.69 Residual Sugar <2 gL-1
Accolades & Awards
- More info to come