Showing lovely freshness and finesse with a typical cool climate nose of white pepper, violet and blueberries. Very lifted and intense. Generous palate that offers sweet plum and red berry fruits with a mineral/tapenade backbone. Dried herb characters gives a savoury edge to the wine that compliments the fresh plumy red fruit. Stone/mineral acidity gives length and focus and is a feature of the unique riverstone terroir.
'Dark Cherry, black pepper and fruit aroms with tapenade, basil and spice notes. The palate strikes the right balance of medium bodied freshness. It has ripeness in the middle palate, and food friendly tannins with peppery spices to close the ﬂavours.' Rob Geddes MW, November 2015.
GlenFion is a family owned and operated vineyard at Canyonleigh on the eastern fringe of the Southern Tablelands. A partnership between Laird, Jenny and Andy Stewart the philosophy behind the business is to create wines of distinctive regional character, unique to the vineyard site. The Vineyard is built on an old glacier that has provided us with the ideal soil in which to grow Shiraz. The soil is a sandy loam interspersed with ancient riverstone with a depth ranging from 400mm to 600mm. Below this is active gravel clay.
The vineyard is completely dry grown and all vines are hand pruned, picked and summer trimmed to provide an ideal canopy. Leaf plucking and green pruning is carried out throughout the year, depending on the vintage, to ensure an open bunch zone. Some bunch thinning is carried out to ensure that crop levels are maintained at optimum levels of between 3-4t/ha.
Fruit is delivered to the winery at the end of each days picking where it is processed immediately. Gently crushed to retain many whole berries and fully destemmed, the fruit goes through extended maceration and fermentation. Pigeage is carried out by hand, avoiding the use of pumps wherever possible. Half of the wine is aged in two year old French oak using a mix of coopers to add further dimension to the wine. The other half is stored in stainless steel to retain fresh fruit characters. The wine is then matured in bottle for a minimum of 24 months prior to release to ensure integration and balance.