BLOCK 21 – Ridge Shiraz
SOIL: Quartz gravel and ironstone conglomerate fragments over red clay and weathered ironstone/quartz conglomerate.
PLANTED: 1999 by Peter Neldner and Jenny Neldner.
CLONE: 1654 (own roots).
WINEMAKING: Whole berry (destemmed) open fermented using indigenous yeast. Matured in 1 new and 2 older French oak hogsheads. No fining or filtration and minimal sulphur added. Vegetarian and vegan friendly.
PRODUCTION: 200 x 6 packs
92 POINTS
Dave Brookes, Halliday Wine Companion, December 2023.
SOIL: Quartz gravel and ironstone conglomerate fragments over red clay and weathered ironstone/quartz conglomerate.
PLANTED: 1999 by Peter Neldner and Jenny Neldner.
CLONE: 1654 (own roots).
WINEMAKING: Whole berry (destemmed) open fermented using indigenous yeast. Matured in 1 new and 2 older French oak hogsheads. No fining or filtration and minimal sulphur added. Vegetarian and vegan friendly.
PRODUCTION: 200 x 6 packs
92 POINTS
Dave Brookes, Halliday Wine Companion, December 2023.
SOIL: Quartz gravel and ironstone conglomerate fragments over red clay and weathered ironstone/quartz conglomerate.
PLANTED: 1999 by Peter Neldner and Jenny Neldner.
CLONE: 1654 (own roots).
WINEMAKING: Whole berry (destemmed) open fermented using indigenous yeast. Matured in 1 new and 2 older French oak hogsheads. No fining or filtration and minimal sulphur added. Vegetarian and vegan friendly.
PRODUCTION: 200 x 6 packs
92 POINTS
Dave Brookes, Halliday Wine Companion, December 2023.