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The Shiraz grapes for Midnight Hour are sourced from two blocks in Andre Bondar and Selina Kelly's own Rayner Vineyard. Planted in 1960 and 1990 on the Seaview side of the vineyard on red/brown clay over limestone, these vines are farmed using organic principles and without irrigation where possible. The soil and age of the vines result in smaller, more open canopies that allow for lots of sunlight to reach the developing bunches. This ensures that stems used in the fermentation are lignified, increasing the complexity of the finished wine.
The 2023 season followed the La Niña pattern of the preceding two years, meaning conditions were cool, particularly in summer and autumn. In fact, it was the coolest season for decades in McLaren Vale. Once again, yields were low, and harvest came late, with fruit coming off the vine two to three weeks later than the previous decade’s average. Cool conditions meant Bondar’s Shiraz spent a lengthy spell on the vine, developing complexity to match the low-yield flavour intensity. Andre Bondar incorporates full stems into the Midnight Hour ferments, a technique he picked up in the Northern Rhône. Maturation takes place in used French oak over a 15-month period. It’s a complex wine of deep flavour, silky yet firm texture and an alluring, pure-fruited profile.