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The 2008 growing season started with the dry winter of 2007 leaving many dams at below adequate levels for comfort for the forthcoming growing season. Fortunately the spring was wet and cool which preserved soil moisture. However the flip side was that berry set was compromised in many varieties and the yields in Shiraz were thus lower than average.
The later spring and early summer was even and warm without the heat spikes experienced in the eastern states. Shoot growth was even and there was excellent ripening potential in the canopies for the moderate yields.
We experienced mixed flowering conditions leading to the lower crop levels in the reds as mentioned. Benign and mild weather for most of the ripening season was punctuated by well timed rain events which aided ripening by maintaining leaf freshness and avoiding stress, not least for the viticulturist.
The 2008 season will be regarded as a classic Western Australian vintage: every variety ripened to perfection without racing, colours were opaque and deep and tannins ripe and supple. The reds will be long lived examples of their styles.
The Leston vineyard was first planted in 1996 and is located in the Wilyabrup subregion of the Margaret River in the Southwest of Western Australia. Leston Block 17 Shiraz is planted on a west facing ridge with varying depths lateritic gravels over denser rock platforms. Naturally low yielding this block provides fruit of great intensity and concentration.
The handpicked parcel of Leston 17 fruit was transported by refrigerated trailer to the Denmark winery. The chilled bunches were hand sorted to remove damage, disease and leaf then gently destemmed to open fermenters. Pre fermentation cold soaking for 5 days was used to extract maximum colour and optimise fruit flavour.
Spontaneous fermentation was used as this allows the natural yeast population to dominate the yeast population making for a more complex base wine. The ferment size was 1 or 4T and all were handplunged and pumped over from 2-4 times/day. This cap management varies according to the individual ferment needs.
Post fermentation skin maceration for 4 weeks was used to build structure and palate weight in the wine.
Maturation was for 16 months in French barriques with approximately 40% comprising the new oak component.
The Shiraz received minimal fining and filtration before being put to bottle on a biodynamically compatible day.
Alcohol 14.5%
pH 3.48
TA 6.3g/L as tartaric acid
Oak: 40% new French oak barriques from the cooperages of Toutant, Ermitage, Francois Frere and Seguin Moreau.
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