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.

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. Following completion of fermentation, wine was pressed to French and American Oak hogsheads for 12 months maturation.

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