This is the inaugral release of the 'Shiraz Pressings'. A wine for the long term, the Shiraz Pressings is a firmly structured wine with savoury tannins, and yet incredible perfume and sense of elegance. A wonderfully concentrated and structured, big and bold drop.
Tasting Note
AromaA restrained but sweetly ripe aroma; plummy and faintly jammy.
ClosureScrewcap
GrapeShiraz/Syrah
Maturation
Oaked
PalateThe resultant wine is highly fragrant and detailed with a super long and concentrated palate. It will reward extended cellaring.
VarietalV_SHIRAZSYRAH
VinificationThe pressings selection is a collection of the very last few litres of wine from the fermented grape skins when the press is nearing completion. These precious few litres are loaded with fine graphite-like, dry and firm tannins. The 'pressings' were transferred into 500L puncheons for malolactic fermentation. Racked twice during maturation, bottled February 2017.
RegionHeathcote - VIC
Region CodeDVICHEATHC
Region Notes
StateVIC
Subregion
WinemakerTom Carson
Wine StyleRed (Full Bodied)
Campbell Mattinson
0
93
2018/11/18
The Wine Front, 18 November, 2018
Tannic beast. Dry, savoury, well-powered and imposing. More tannin than fruit at this stage, it seems slightly out of whack, but not necessarily in a concerning way. This will be a fascinating wine from 10+ years onwards. It's a stab at the future. 93+ points.
Huon Hooke
0
92
2019/03/20
The Real Review, 21 March, 2019
Deep red/purple colour, with a restrained but sweetly ripe aroma which is plummy and faintly jammy. The wine is big and bold, dense and concentrated, with lashings of tannins which rule the palate. It is grippy and chewy and is very much a pressings-style wine, which will age long-term and richly reward the patient.
James Halliday
0
93
2018/08/01
Halliday Wine Companion, 1 August, 2018
Taking the pressings (the last litres of juice from the press when the skins are almost dry) from Blocks B, C and F, comprising 33/33/34% respectively, have created a concentrated, very savoury wine, and one I pondered over for quite some time. Tom Carson's inspiration was no surprise: Wendouree, '89 specifically. Stunning dark crimson; it's largely defined by resolute tannins, which are a little drying on the finish but buoyed by wafts of menthol, wood spices and tobacco. It needs more time and definitely to be savoured with food. (Jane Faulkner).
James Halliday
0
93
2018/08/01
Halliday Wine Companion, 1 August, 2018
Taking the pressings (the last litres of juice from the press when the skins are almost dry) from Blocks B, C and F, comprising 33/33/34% respectively, have created a concentrated, very savoury wine, and one I pondered over for quite some time. Tom Carson's inspiration was no surprise: Wendouree, '89 specifically. Stunning dark crimson; it's largely defined by resolute tannins, which are a little drying on the finish but buoyed by wafts of menthol, wood spices and tobacco. It needs more time and definitely to be savoured with food. (Jane Faulkner).
