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

bendigo shiraz 2016

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

Free Shipping on all orders over $200. Shipping Rates

Technical Information

  • Composition: Shiraz
  • Vineyards: Axedale & Serpentine
  • Region: Bendigo
  • Harvest: 9th – 19th March 2015
  • Harvest pH:
  • Harvest BÉ: 14.4 – 14.8
  • Bottled: February 2016

Winemaker Notes

ASSEMBLAGE: 70% Axedale vineyard, 30% 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: T23). 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

The Serpentine vineyard sits on the banks of the Loddon River 42 km north west of the township of Bendigo. Established in 1999 the vines are now 18 years old. 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: 21°C

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. Around two thirds of the batches where pressed to barrel after fermentation was complete and the remaining third underwent an extended post-ferment maceration spending close to 50 days on skins. The batches are matured in 100% French oak for 11 months - 25% of which were new barrels. The wine was given a light egg white fining and a coarse filtration prior to bottling.

You may also enjoy

Wine Allocation Program

(Wine Club)

Being a member of the Passing Clouds Wine Allocation Program ensures your access to our often hard to find wines as well as giving you a host of members only privileges.


Your Cart