2013 Eileen Hardy's Shiraz

First vintage 1970. pH 3.54, TA 6.4 g/l. Centenarian vines in the Upper Tintara – ironstone soil over clay base. Cold soak, ambient yeast, aged in both large and small French oak. Winemaker Paul Lapsley. Very dark cherry red. Peppery on the nose then rich and smooth on the palate, dry at first but unexpectedly soft already. Dark blackberry fruit and fine tannins, a slight note of char on the finish that seemed to show more with the food (rack of lamb). It opens up to a sweeter fruit character – more blueberry, with hints of chocolate but the oak is subtle. Velvet texture. (JH)