THE JOB AS WINEMAKER is to allow the fruit and terroir of the vineyards to express itself. Graeme and Cameron both have their winemaking roots in Burgundy and uphold their traditions as much as possible. Through the use of age old techniques (with the aid of some modern equipment), they guide the fruit from vineyard to bottle as gently as possible. Read more...

Cameron Leith

Graeme's Blend Shiraz Cabernet 2008

The deep red-purple colour is the first indication of this wine's power. Complex aromas of dark fruits are interwoven with spice, vanilla and aniseed. In addition the palate shows a superb balance of tannin and acidity complemented by the lingering fruit. We believe it's a great example of this classic Australian blend.

Wine Making Notes

Graeme's Blend Shiraz Cabernet 2008
Region: Bendigo
Closure: Diam Cork

Viticulture
We blend fruit from different local vineyards for this wine. Our Bendigo vineyard being unirrigated produces little these days, but when combined with fruit from Rheola and further away Axedale, between Bendigo and Heathcote, we produce complex and powerful wines.
The fruit is hand picked when ripeness is achieved as determined by flavour, colour, sugar and acid levels.
Graeme's Blend as always is about 60% Shiraz and 40% Cabernet, as it has been since the first one in 1980.
Winemaking
The grapes are then de-stemmed and crushed separately, separately fermented typically in 1-3 tonne open fermenters where they are hand plunged twice daily to submerge the cap and thoroughly mix the wine and skins. Cooling is applied as appropriate to keep the ferment temperature at about 25 degrees.
Maturation
The barrels used are part American fine grain, with some French oak, both hogsheads and barriques.
Malo-lactic fermentation takes place naturally in late spring through to early summer. After this the wine is fined with fresh egg whites before it is bottled into Diam cork.
Tasting note
The deep red-purple colour is the first indication of this wines power. Complex aromas of dark fruits are interwoven with spice, vanilla and aniseed. In addition the palate shows a superb balance of tannin and acidity complemented by the lingering fruit. We believe it's a great example of this classic Australian blend.

Alcohol: 14.5% a/v pH: 3.6

 

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