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(2022) From 30- to 40-year-old vineyards on sandy loam, winemaker Julie Mortlock emphasised how much attention is paid to picking date for the Durif, to maximise rich flavours and ripe tannins. 85% of the blend is aged for a year in older American and French oak barrels. Much meatier, spicier and earthier than the Montepulciano, but masses of black fruit too, a hint of mint too. The palate has a bit of rustic chewiness, but it is not without freshness and agility. Acid is nicely integrated and fresh, some tobacco and spice in the finish.
(2016) Gundagai is a cooler-climate region of New South Wales. This lightly-oaked Shiraz is deep in colour but the aromas certainly have a white pepper and cherry lift and brightness. In the mouth this is agile, fairly lean and quite grippy, very unlike a big Barrossa Shiraz, with fleetness of foot and juicy acid balance.
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