Mt Difficulty Bendigo, Ghost Town,
Ghost Town Syrah is handcrafted in very limited quantities and this is our inaugural release. Cassis, blackcurrant and sweet rose petal notes sit alongside cassia bark and spice elements in the background. These same sweetly scented blackcurrant characters introduce the wine, followed closely with a touch of pepper bringing warmth. This flows into a lovely line of tannin, the finish marked with coffee-malt characters.
We expect this wine to evolve with careful cellaring for another 7-15 years.
Our winter was dry so we came into the season with low soil moisture, October was significantly warmer than average leading to early bud burst, November carried this warm dry start on and whilst we had a small amount of rainfall leading into December it too was largely drier than normal. This led to an early and successful flowering. January was unseasonably changeable, whilst we had some rain it was the wind and changeability that really influenced growing conditions, delaying the onset of veraison. February cracked on with some super warm and mostly dry conditions outside of one large rainfall event late in the month. March was again unseasonably changeable and overcast with small rain events occurring through the month. Finally, the sun returned in April, along with more settled, warm weather. The variability and overcast days delayed the onset of picking. The vintage was very compact; with everything being harvested over a 24 day period.
This is our inaugural release of a Syrah from the Ghost Town vineyard. We harvested the Syrah late in the season on the 29th April. There are 8 different clonal combinations in the vineyard and these were all harvested together. There were three different ferments of Syrah, one was fully de-stemmed; the second contained 30% whole clusters. The third was 100% whole bunch. The must underwent 3-4 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 13-15 days during at which time they were hand plunged once to twice daily with the temperature peaking at 30°C. The wine stayed on skins for a further 7-9 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 filtered but not fined prior to bottling.
Alc. 15% T/A 6.5gL-1 pH 3.69 R/s <2g/L
Accolades & Awards
5 Stars, No. 3 out of 44 tasted
- Review by Cuisine Magazine
Review by Bob Campbell, MW
90 Points ****
In 2017 there were just 3.2 ha of syrah in Central Otago. This dense red from the relatively warm subregion of Bendigo shows liquorice, tar, dark berry, pepper, violet, tobacco and a suggestion of dried herb flavours. It's an heroic wine in a firmly-structured and slightly jammy style.