The individual batches were sent separately, as whole berries, into stainless steel rotating fermentation vessels and fermented with 100% wild yeast. The batches experienced a few days of gentle soak before fermentation began, and were pressed off once complete. Open top fermenters and use of aeration during fermentation helped to promote a clean fruit perfume, soften the tannins and bring vivacity and life to the wine. The wine matured in barriques for 12 months to impart balance, complexity and softness, before being blended with a small amount of Malbec to contribute an additional deep fruit aroma.

A cool, high-humidity start to vintage meant we benefited greatly from precise canopy management to mitigate disease pressure and optimise sun exposure for the fruit. The success of this program enabled us to harvest ripe, clean fruit with slightly lower alcohol and great natural acidity. Mild conditions allowed for extended ripening, creating beautiful aromatics and fine ripe tannins in our reds. Marri Blossom was non-existent throughout the region in 2019, resulting in the largest netting program ever seen at Vasse Felix to protect the fruit from bird damage. Overall, a labour intensive vintage that resulted in a beautiful quality fruit. 

98% Shiraz, 2% Malbec