2016 Thomas Yule Shiraz
This Shiraz honours Thomas Newte Yule, who in 1836 was part of a syndicate of three British army officers who together purchased the northern half of a large land-holding in the Swan Valley. The property was named Houghton after the most senior of the trio – Lieutenant Colonel Richmond Houghton. During Thomas Yule’s management, the first vines were established. This Shiraz is sourced from the Frankland River wine-growing region - renowned for producing some of the best examples of Shiraz in Western Australia.
The Shiraz grapes for this wine are grown on the Justin vineyard in the Frankland River region of Western Australia. Sourced from vines planted in 1970, the fruit contributes to producing a wine of considerable depth and complexity truly reflecting its place of origin.
The 2016 vintage in Western Australia was characterized by persistent warm to hot and dry conditions. The lower than average rainfall experienced in the preceding winter and spring was well below average. The ripening and picking times were a week earlier than the long term average.
The fruit for this wine was hand harvested and hand sorted before crushing to small traditional open top fermenters with 20% whole bunch inclusion. A maceration time of a week before the spontaneous fermentation completes to dryness. Once pressed off to tank, the wine is transferred to oak for malolactic fermentation and maturation. Following maturation in French oak puncheons for twelve months, the components were assessed and blended prior to filtration and bottling. A small percentage of Malbec (7%) was included in the final blend to add greater complexity and richness to the mid palate.
Deep, dark garnet colour with red purple hue. Ripe, brooding fruit. Blackberry, plum skin and dark cherry flavours with black pepper, cardamom and cocoa. Subtle vanillin and chocolate box characters derived from fine oak maturation. Lovely, rich and spicy fruit flavours are carried on a lovely acid line to the wine, that finishes savoury and dry. A firm tannin structure supports the palate, leading to a persistent and sustained finish.