This is the ‘flagship’ wine for Noon and the selection of the best estate vines. The furthest vine is less than a quarter-mile from the winery/house, thus Drew and Rae have really intimate knowledge of the vineyard annually. 2018 was a simply sublime Grenache vintage and the old, mature bush-vines around the house/winery were truly in a perfect place throughougt the season. Spring was very warm and dry and the vines got to work in a hurry, which was a bit alarming at first but when Drew look at the crop size, it was very good. Sadly, this wasn’t the case in Langhorne Creek for the ‘reserve’ wines as yields were down 30-40% due to stress. Summer was ideal with only one small heat spike in January and the cool nights toward harvest produced ultra complex Grenache.
The fruit was hand-harvested starting in mid-March and lasted about three weeks. The fruit was co-fermented with about 20% of the Grenache kept intact and the rest of the bunches destemmed. The fruit was placed into small open oak vats with manual pigeage to break up the fruit and get fermentation going without any additions. After 20 days on skins the wine is pressed by hand in small basket presses with the only the free run juice being used for the wine. The wine is sent to a mixture of 300L French & American barrels as well as 600L French demi-muid and 20hL foudre. Only two new French oak 300L barrels were used for the Shiraz in the aging process with the remaining barrels being between 3-25-years-old. After 18 months the wine was blended to tank and bottled without fining or filtration and just a small addition of sulfur.