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|100%:||Organic | Biodynamic|
|Drink With:||Barbeuced anything|
2007 will be remembered as one of Australia’s driest ever seasons. Tiny yields and consequently rapid ripening resulted in the earliest vintage in memory. Our Thomas Block vineyard and its deep alluvial soils again proved its worth by buffering the effect of an extreme drought year.
Hand picking is the only way these grapes can be harvested. Following picking, we ferment the fruit in an open fermenter - monitoring temperature and gently hand plunging twice daily. Once pressed, we put away the pumps and gravity feed the wine into barrel. This is where the EJ rests in the 100% French Oak Barriques for 22 months. We then gravity feed the wine into tank ready for bottling. Once bottled, we cellar the EJ Shiraz for another 18 months prior to release.