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The 2019 is 95% Shiraz and 5% Viognier from our estate (as above, naturally farmed, duplex soils, 20-year-old vines). A longer process was initiated with this vintage: after a natural ferment (including 30% whole-bunch that was left on skins for 6 weeks), the wine was pressed to puncheons and left for one year. The next year it was further matured in untoasted Stockinger foudre. No additions or encouragement. Bottled unfined and unfiltered.
I always think lamb and stronger beef cuts work with this wine. A long braised lamb shank with middle-eastern spices comes to mind as a particularly nice combo. If you are into food trucks, those little hand-made tacos filled with shredded meat, chilli and salsa would be a particularly nice way of having this wine.
