Our low yielding parcel of Shiraz was mechanically harvested in the cool of the night and delivered to Nugan Estate winery for destemming and cold maceration for 48 hours at 10°C. Whole berry primary fermentation took place in small, static fermenters at 24°C, with a specialized yeast strain that enhances fruit character and improves structure and colour stability. Post fermentation, the wine remained on skins for a further 10 days enabling tannin polymerization and colour fixing, prior to pressing to French and American Oak hogsheads for 12 months maturation. The final blend comprised of hand selected barrels that were pumped to Vat for stabilization and filtration enroute to bottling in the new year.

The Shiraz vineyard manager is the inspiration Nugan Estate Scruffy’s Shiraz. Scruffy is a crocodile Dundee character, he is rugged with a husky voice, wild beard and wilder hair. He has a reputation for wrestling the wildlife in the Australian summer, especially when the brown snakes come out.

Viticulture:
Soil Types: Highly variable alluvial soils with sands and gravels embedded in clay. Most commonly redbrown earth, consisting of loamy surface horizon passing red-brown or grey clay.
Aspect of vineyard Variable
Soil Nutrition: Moderate to high fertility, low salinity, neutral pH (6.0 – 7.0), with good levels of phosphorus, iron, boron, and calcium.
Climate: Warm, Mediterranean climate, with dry summers and moderate rainfall in the winter months
Clone Planted: Unknown
Rootstock: Mostly own roots, some rootstock
Trellis System: Single or double wire cordon, with or without foliage wire
Planting Distance: 3.5m x 1.8m
Irrigation: Drip irrigation
Harvest Date: March