Shiraz

Grapes were hand-picked and sorted in the early morning at Cavalli in two separate pickings. 78% of the grapes were crushed and fermented in stainless steel tanks with pumpovers multiple times daily. The remainder was fermented in small open-top vessels with 50% whole cluster and manual punchdowns 3-5 times daily. After pressing, the Shiraz completed malolactic fermentation in tank.

The post-harvest period in 2020 was abnormally hot and dry, but the latter part of winter brought sufficient rainfall and cold weather to facilitate successful budbreak. The growth season was cool and damp, making disease management a priority. The ripening period remained relatively cool, and juices showed excellent acidity and low pHs. The first rainfall of 2021 at Cavalli occured in March and was a downpour of 55mm over two days. This delayed the picking of the Cabernet Sauvignon, but the extra hang time was beneficial to achieving good colour and phenolic ripeness. Yields were down on the bumper crop of 2020 by a whopping 40%, but the increase is quality is evident. All in all, the slow ripening of 2021 meant little pressure for space in the cellar and produced fresh, zestly whites and (after a break) plush reds with good structure.

Maturation took place initially in stainless steel and subsequently in a combination of seasoned 225L, 300L and 400L barrels for 8 months.