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$90.00 inc. GST
80 Magnums produced. A rare Shiraz Cinsault co-ferment from two western ridge parcels in Stone Well, Barossa Valley. Vibrant, juicy red fruit meets richer, darker Shiraz notes with elegant structure. Supple and generous with a bright, lifted finish. Best served slightly chilled. A limited release that may not be repeated.
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Cinsault and Shiraz rarely ripen together. This limited release captures the year they did. Vibrant, juicy red fruit meets richer, darker notes, with a touch of elegant structure. Supple and generous, wrapped up with a bright and lively finish. Best served slightly chilled.
This limited release brings together fruit from two sites within the Stone Well sub-region of the Barossa Valley, a kilometre apart on the same western ridge.
The Cutting Vineyard is a hilltop site at 265 metres elevation with a moderate north-easterly aspect, benefiting from cooling south-easterly winds that provide relief during the peak heat of January and February. The site features red sandstone peppered with buckshot ironstone over a limestone base of rock and schist, contributing remarkable complexity to the fruit. Planted in 1998/1999, it has been meticulously hand-tended for over 25 years, producing fruit of exceptional quality and distinctive Stone Well character. This is where our Shiraz, the hero variety of the Barossa comes from.
Just over a kilometre west, still within Stone Well, a small patch of Cinsault was planted by a friend on the same western ridge. Cinsault remains a relative newcomer here, and this parcel gives us a rare opportunity to pair it with our Stone Well Shiraz in a single co-ferment. A wine that might not be repeated.
Not every vintage lets you make this wine. The warm, dry conditions of 2025 saw Cinsault ripen unusually early, lining up with Shiraz for a rare co-ferment
One of the earliest seasons in Barossa memory, with many growers finishing harvest before the end of March. Following a dry winter, drought conditions prevailed throughout the growing season, while warmer August temperatures led to budburst occurring 2-3 weeks earlier than normal.
The early ripening period allowed for intense flavours while maintaining the natural freshness and balance that defines modern Barossa winemaking.
Hand harvested as two separate parcels, then brought together to co-ferment in an open-top fermenter.
Gassed to protect the fruit from oxygen, then left undisturbed for seven days. Foot stomping followed, letting native yeasts carry the ferment.
Following ferment, the wine spent 14 days on skins for added complexity.
Basket pressed into stainless steel tank. No oak. No fining. No filtration for maximum freshness.
Bottled, labelled and waxed entirely by hand.
| Weight | 1 kg |
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