2018 Bowerbird Syrah

In 2018 the Shiraz grapes for Bowerbird came from the same two rows in the Sunbury vineyard as the 2017 Syrah. The clone is PT23 a solid Shiraz clone which usually produces rich tannins and dark fruit aromas.

Fermented by wild yeasts the 2018 was 55% whole bunches fermented over the top of whole berry destemmed fruit. With the juice in the bottom starting to ferment, the carbon dioxide protects the whole bunches at the top and helps them to ferment inside the whole berries. This produces pretty aromatics at the same time as extracting tannins from the grape skins and stalks that build structure and mouth feel. The one tonne ferment was pumped over twice a day with the odd pigeage by foot to gradually pop the whole berries releasing their unfermented sugars and prolonging the fermentation time. Matured in French oak barriques, 1 one year old and 2 two year old barrels, for 12 months.

Deep, bright ruby in colour, the nose is of dark red fruits – ┬ámorello cherries, mulberries and ripe summer raspberries. The French oak is well integrated adding lovely spicy roundness. The palate is soft and generous, medium bodied with the fine glossy tannins making this a very approachable wine.

Drink now or cellar well for many years.

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2017 Bowerbird Viognier

The 2017 growing season was not as hot as 2016 and the grapes ripened much slower which was ideal for the development of flavours without high sugar levels. The grapes were picked 6 weeks later than in 2016 and the Baume was a whole degree lower.
The grapes ripened slowly enough to show apricot and yellow nectarine aromas while maintaining a good acid balance on the pallet. This vintage shows more restraint than 2016, delivering a well-balanced aromatic, textural wine.

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