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A style of wine that Bryan Martin champions—after all, he made Australia’s most famous rendition for 15 years at Clonakilla. The 2021 is a co-fermented blend of Shiraz (95%) and Viognier (5%). The fruit is sourced from the Murumbateman estate vineyard, from 25-year-old vines at 650 metres above sea level, growing on soils rich in decomposed granite and red, loamy clay.
The fruit was processed as whole berries in cuve, spending four weeks on skins before being pressed to old barrique for 12 months. It was then racked to seasoned Stockinger foudre, where it rested for a further 12 months before being bottled unfined and unfiltered.
Mr. Bennie’s note below captures the wine nicely. If we were to lend our thoughts, it would be to highlight the impressive purity and texture Bryan has coaxed from his fruit; it’s a wine of attitude and power, yet it’s perfectly balanced and deftly weighted. Superb indeed.