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$60.00 inc. GST
August 2025
2023 The Cutting Shiraz
David Sly writes : “The Stone Well vineyard that winemaker Belinda van Eyssen sources this fruit from is showing remarkable consistency. Its harmonious mix of fresh blueberry, redcurrant and a squeeze of bright raspberry is true, clean and assured. The wine is carried by a firm acid line. A modest palate weight sits in easy balance, allowing a swirling dance of gentle earthy flavours through a mid-palate framed by gentle savoury notes. Nothing pokes out awkwardly – a seamless, flawless expression.”
Blueberry and raspberry, with dried herb and a savoury edge. A cool Barossa
vintage brings brightness and tension, with vibrant acidity and soft, juicy
tannins shaping a finely tuned Shiraz. Serve at 18°C
The Cutting Vineyard is a hilltop site in the prestigious Stone Well sub-region. At 265 meters elevation with a moderate north-easterly aspect, the vineyard benefits 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. This diverse soil profile contributes remarkable complexity to the fruit.
Planted in 1998/1999, the vineyard has been meticulously hand-tended for over 25 years. Every vine is carefully managed to produce fruit of exceptional quality and distinctive Stone Well character.
The 2023 harvest was the latest in over two decades. Spring saw more than double the usual rainfall. Cooler temperatures delayed growth stages. Summer was also cooler, with no heatwaves and slow ripening periods. The Stone Well Shiraz was about 4 weeks later than usual. An atypical season for the Barossa Valley.
Handpicked and destemmed, with 15% retained as whole bunches for added layers of flavour.
The juice was cold-soaked for five days to extract maximum colour and flavour from the skins, then fermented in open-top fermenters.
Basket-pressed directly into seasoned French oak hogshead barrels, where the wine underwent secondary malolactic fermentation.
Matured in oak for 14 months, then bottled without fining or filtration to retain freshness.
Osso Bucco | Lamb | Tomato Based Dishes
Technical Information
Bottled: July 2024
Harvested: 25th March and a smaller portion picked on 22nd April 2023
Alcohol: 13.8%
Serve: 18°C
| Weight | 1 kg |
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