Alkina is a new story of an old place and the ’23 Kin Shiraz epitomizes that point, as it is the antithesis of what the Barossa has been accused of for so many years.  This proves that great viticulture, optimum picking times (despite a challenging vintage), and a less is more approach in the cellar, can produce a wine of great clarity.  This wine sees 8% Mataró in the blend and comes from younger plantings and was picked between March 23-26. Block 23, lying on schist and clay, provides energy and structure, making up 56% of the blend. Polygon 10 (on limestone (9%)) and Polygon 14 (on clay (14%)) brings depth and cool intensity. The blend is completed by Syrah and Mataró from Block 38 (on silt and sandstone).  Even though 2023 will generally go down as a cool, wet and challenging year, great work in the vineyards produced wines of freshness and purity. The healthy organic vineyard showed its resilience against mildew and other dangers and the late start to the season meant flavor and sugar ripeness dovetailed nicely.

Each parcel was hand-picked, sorted and naturally fermented in concrete tulip with differing levels of whole-bunch according to the geology in the soil.  Block 23 and Polygon 10 were fermented as 80% and 100% whole bunch, with a total of three weeks on skins before pressing to concrete tulip. Fleshy fruit from Polygon 14 and Block 38 were fermented as 50% and 30% whole bunches, before pressing to large format oak for maturation. All Mataró was destemmed and fermented and matured in concrete.  After fermenting to dryness and spending an average of 21 days on skins, the bunches were gently basket pressed back to concrete for malolactic fermentation. After nine months of aging the lots were racked to a blending tank where it settled naturally without fining and bottled without filtering and with a small addition of sulfur.