Deep ruby red.
Bright lifted aromatics of black pepper, spice and abundant black and red fruits and garden woody herbs.
Medium bodied palate, with savoury red berry fruit characters, iodine, violets, and spice. Ripe tannins and well-integrated French oak. Balanced ample acidity, and a long savoury finish.
Shiraz was destemmed, with 20% included as whole bunches and then fermented using wild yeast in small open vats peaking at 30 degrees C with extended maceration on skins post ferment. Pressed to barrel for malolactic fermentation, and matured in French oak barriques (30% new) for 16 months, and bottled in August 2019.
Highly enjoyable now, or cellar over the next 5 to 15 years.
REVIEWS & RATINGS
93 points, Ned Goodwin - Halliday Wine Companion 2021 - '"A lustrous crimson. Glossy and attractive. This is good. Very. High on personality and a welcome respite from the wave of overtly reductive shiraz that mars the contemporary wine-scape. A seasoning of 15% whole-bunch in the mix. Maturation in French oak (30% new) for 16 months. Ferrous of texture. Saline, too. Violet, tapenade, iodine and salumi notes shimmy long across a rail of peppery acidity. A little more grape tannin would service more savouriness.”
93 points - Campbell Mattinson - The Wine Front - “More often than not, shiraz is the best wine in the Oakdene stable. This is another very good release. It’s flooded with cherry-plum flavour though there are also elements of iodine, smoked meat, black pepper, musk-infused-strawberry and fragrant garden herbs. It presents as seamless; I wouldn’t call it a challenging wine, despite it’s obvious savoury inputs. There’s ample fruit, ample velvet. It’s a lovely drink.”
92 points, Ralph Kyte-Powell - The Real Review - “Medium-depth, ruby-red coloured, this young wine demonstrates cool-climate shiraz traits via aromas of pepper, undergrowth and red berries. A thread of smoky oak adds dimension. It's medium in body and spicy to taste, with attractive texture, ripe tannins and a sustained, aromatic finish.”