2016 Bowerbird Syrah

The grapes for this wine were fastidiously grown by the talented John Armstrong.
An opportunity too good to miss, the clone of Shiraz-1654 was looking perfect in 2016 and thus was the first vintage of Bowerbird Syrah born. This wine went on to win the trophy for the best Shiraz at the 2018 Daylesford Wine Show.

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2017 Bowerbird Syrah

In 2017 the Shiraz grapes for Bowerbird came from a different block than 2016. The clone for 2017 is PT23 a solid Shiraz clone which usually produces rich tannins and dark fruit aromas.

Fermented by wild yeasts and with a love of whole bunch, 2017 was 75% 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 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, 2 one year old and 1 new barrel, for 12 months. The evolution of this wine has been a pleasure to be a part of.

Deep, bright ruby in colour, the nose is of red fruits like morello cherries, mulberries and ripe raspberries. The French oak is well integrated. The palate is soft and generous, medium bodied, the fine glossy tannins make this a very approachable wine.

An elegant Syrah from a cool climate region in a vintage of mild temperatures and a long ripening period.

Drink now or cellar well for many years.

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2016 Bowerbird Viognier

After falling in love with Condrieu and meeting the amazing Christina Gillies growing Viognier near Redesdale, 2016 was my first vintage of Viognier. The challenge was set for me to have a go at turning this fickle variety into a wine I could be proud of. I love a challenge. I love to grow things and enjoyed getting to know the Viognier vines each weekend in the growing season, shoot thinning and dropping fruit from overladen vines.
These Viognier grapes were pressed to tank to settle then racked a few days later to ferment with wild yeast in barrel. Fermentation was slow and steady, taking about 3 weeks to complete. The barrels were then topped and left to mature for 9 months before racking and bottling.

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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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