• 30 RODDAS LANE, MUSK, VIC, 3461
  • TEL: (03) 5348 5550
  • 30 RODDAS LANE, MUSK, VIC, 3461
  • TEL: (03) 5348 5550

bendigo shiraz 2017

Bendigo is the perfect climate for full flavoured, elegant Shiraz.

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Technical Information

  • Composition: Shiraz
  • Vineyards: Axedale & Serpentine
  • Region: Bendigo
  • Harvest: 11th & 31st March 2017
  • Harvest pH: 3.7 - 3.9
  • Harvest BÉ: 13 – 14.8
  • Bottled: February 2018

Winemaker Notes

ASSEMBLAGE: 60% Axedale vineyard, 40% Serpentine vineyard.
The Axedale vineyard is situated between the townships of Bendigo and Heathcote, 20km east of Bendigo. The vineyard, planted in 1998 sits on the banks of the Campaspe River. The plantings comprise of (predominantly) Cabernet Sauvignon (Clone: SA125) and Shiraz (Clone: PT23). The soil is sandy clay loam. The vines are mainly spur pruned, irrigation is used when required to achieve a balanced canopy and optimum fruit quality. Due to the low rainfall during the growing season and canopy management practices fungicide sprays are kept very minimal.
AVERAGE ANNUAL RAINFALL: 540mm ALTITUDE: 176m
Established in 1999, the Serpentine vineyard sits on the banks of the Loddon River 42 km north west of the township of Bendigo. The vineyard is planted predominantly to Cabernet Sauvignon (Clone: SA125) and Shiraz (Clone: PT23). The vines are cane pruned with shoot and bunch thinning occurring when required. Minimal irrigation is applied to achieve a balance between optimum fruit and a sparse canopy. Due to the particularly low rainfall and canopy more reminiscent of a dry grown vineyard rather than an irrigated, application of fungicide is rare. The soil is sandy clay loam over friable reddish clay with limestone pebbles.
AVERAGE ANNUAL RAINFALL: 350mm ALTITUDE: 124m MJT: 21C

Vineyard, Vintage Notes

The fruit is 100% de-stemmed and hand sorted before being traditionally vinified in open stainless steel fermenters, which are hand plunged twice a day. The majority of the batches w11ere pressed to barrel after fermentation was complete. 43% of the Serpentine component underwent an extended post-ferment maceration spending close to 50 days on skins. The batches are matured in 100% French oak for 11 months – with only 5% new oak.
The wine was given a light egg white fining and a coarse filtration prior to bottling.

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