A combination of small (8 tonne) and medium size (25 tonne) static fermenters have been used, with a fermentation cycle of between 8-12 days. The natural or ‘wild’ yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation. The majority of parcels were then run to barrel, with some select parcels remaining ‘on skins’ post fermentation for 1-2 weeks. The result is a wine with excellent depth of colour, richness and complexity.
Fashioned for elegance and restraint rather than brute power this wine has a supple, silken texture and fine grained, earthy tannins.
| Wine Advocate 89 points (May 2014)
Medium to deep garnet in color, the 2011 Patchwork Shiraz is scented of crushed mulberries and black cherries with touches of black pepper, Provence herbs and dried mint. Medium to full-bodied, it provides a good amount of lively blackberry and pepper-laced flavors in the mouth supported by medium level, chewy tannins and a finish with good length. Drink it now to 2017+.