‘Lazy, old German farming’…that is how Dave sums up this incredible site and the man behind it. The 90-year-old, quiet and wishes to go unnamed, farmer does the bare bones in the vineyards barring hand pruning and running a cultivator through in the fall. Dave has always wished to showcase this incredible ancient, sandy site on its own and in 2018 made his first varietal Shiraz. 2018 was a drier than usual winter and spring though the old vines had little issue handling the short-term drought as the gnarly roots dug deep into the alluvial sands and clay pockets to find water.
The fruit was handpicked on the edge of ripeness to still stay true to the density Shiraz is known for in the Barossa. The grapes came into the winery and were locked down entirely whole-cluster in a carbonic ferment with CO2 added. The grapes were left for a week before the tank was opened and then macerated daily for an additional week adding complexity and structure to complement the density of the fruit. The bunches were then pressed and allowed to finish fermenting in old French hogsheads where then also aged on the gross lees for eight months. The wine was bottled without fining or filtration and with zero additives.