Vineyard

There are two Shiraz vineyards planted on Bloodwood; the Top Shiraz and the (ahem!) Bottom Shiraz vineyard. Although they are planted to the same clone; are exactly the same age and are both trained to Scott Henry trellis systems, they are on two different soil types. The Top Shiraz is planted on gravelly laminated siltstone at 840metres (Cote Blonde?) while the Bottom vineyard is on darker and slightly richer altered andesitic volcaniclastic conglomerate (Cote Brune?) at 810metres. The result of all this geological geomancy is that the lean top block provides the fruit and perfume while its lowly, higher yielding brother adds a neat dash of white pepper and liquorice to balance the wine in most years. We are

enormously pleased to report that both vineyards contribute equally to the “sans Viognier” component of the resultant blend.

Vintage Conditions

The Weather At Bloodwood is always the same; It's Different!

Vintage 2022 reminded us of those we used to experience in the mid eighties and early nineties. It was very cool and late by this centuries standards beginning with Chardonnay on the 16th March and ending with ripe enough Shiraz in late April. Yields were moderate because we pruned for tough ripening conditions and although the acid and pH levels were on the bright side, fruit flavours were lovely. Given the tough conditions, (733 mm during the October to April growing season) it was vital that fungicide programmes were consistently protective to ensure good clean fruit at vintage. Luckily, we had a run of dry and warm days from 4th of February to the 25th of March only interrupted by a moderate fall in early

March which dragged this vintage home in good clean shape here at Bloodwood.

Winemaking

As I’ve outlined elsewhere, we believe in macro oxygenation during the early fermentation process here at Bloodwood. And this wine is no exception. The top vineyard fruit was hand plunged with plenty of air in an open fermenter, whilst the bottom vineyard Shiraz was treated in the usual manner. A high proportion of whole berries are a constant in all our red ferments, and regular splash pumping over helps bring the tannins into shape early in the winemaking process. The wine spent 15 months in mostly older French oak hogsheads before sterile filtration and bottling in September 2023

Wine Analysis

pH 3.45

Acidity 7.2 g/l

Alc/Vol 13.6%

Price $480

Tasting Notes

Brooding dark carmine in colour, the gentle savoury blackcurrant and white spice infused fruit from this vintage has enjoyed its 15 months in old French oak hogsheads. Its bright, gently balanced mid-weight palate of red fruits, spice and finely integrated French oak tannins ensure medium term cellaring will add to the pleasure of this fine wine. Al/Vol 13.6%