Shiraz is dry grown and maintained with organic principles. Hand picked and then de-stemmed and pumped into 3 tonne open fermenters. Hand plunged twice a day to break the cap and assisted with skin contact. Left on skins for 10 days before lightly basket pressed and pumped into tank for secondary malolactic fermentation. Then placed into new and old French Oak barrique barrels for 10 months.
Mataro is fermented on skins for 8 days, then transferred to a mix of 3 & 5 year old French oak post MLF one month later. In oak for 10 months.
2018 Sussex Squire The Partnership Shiraz Mataro
Fruit sourced from two single vineyards in the Clare Valley the Shiraz produced from dry grown low-yielding and highly concentrated fruit. The Mataro adds earthy complexity to the richness of the Shiraz that balances well together like a good partnership should.
60% Shiraz 40% Mataro
Food Match: Great with Braised Beef Short Ribs.
Drink Now or Cellar 10yrs +
pH – 3.44
TA – 6.73
Alc – 14.5%