One ton of Great Western Shiraz from Ray to me; while working vintage 2015 at Lethbridge in Victoria, Australia. My intention was to enjoy the grapes naturally big, fruity flavors, but also try to coax some more mysterious and earthy characteristics into the wine.
Ray, Katie and I attempted just that with a 100% whole bunch, wild (Syberian) yeats fermentation. We added Viognier skins, and lightly pigeaged the grapes over 18 days before pressing.
The name Wanderlust found this wine by ways both close, and very far from home. It was insired by good friends both brand new, and the ones that have always been there!
Enjoy, Chase + Katie
“You’ll have to like the herbal kick of 100% whole bunch to gel with this wine, it’s outwardly briary, brambly, upfront overt in dried herbs and peppery spice. That being said, it works a charm, loaded with personality, crisp in tannin, succulent in overall texture and finishing with a suede burr of pucker. Take it in. Pore over it. A cool, fine expression of shiraz.” 93 points, Mike Bennie, The Wine Front