Shiraz 2017 - Black Market Deal #59894

This wine showcases the artisanal approach that sets premium McLaren Vale producers apart. The 10% whole bunch fermentation technique adds structural complexity and savoury grip that you won't find in mass-produced Shiraz. McLaren Vale's Mediterranean climate and ancient soils create ideal conditions for slow ripening, allowing the development of those distinctive liquorice and spice notes that define the region's character.

With its structured tannins from whole bunch fermentation and French oak maturation, this wine has serious cellaring potential of 10-15 years from vintage. The 2017 vintage was exceptional across McLaren Vale, providing the backbone for extended ageing. As it develops, expect the primary black fruits to evolve into more complex tertiary flavours of leather, tobacco, and earthy minerality while the oak integrates further.

Whole bunch fermentation includes grape stems during the initial fermentation process, which adds structural tannins and savoury complexity. This traditional technique contributes the 'bunchy' grip mentioned in the tasting notes and creates those distinctive spicy, herbaceous undertones. It's a hallmark of premium winemaking that adds texture and age-worthiness, though it requires perfectly ripe stems to avoid green, vegetal flavours.

This phrase reflects the gentle, traditional winemaking approach used here - selective hand harvesting, basket pressing instead of mechanical pressing, and extended maturation in large French oak. These methods preserve the wine's natural character rather than forcing extraction or flavour development. The result is a more elegant, nuanced expression of McLaren Vale Shiraz that speaks to terroir rather than winemaking intervention.

The wine's rich black fruit core and savoury spice profile make it perfect for grilled red meats, particularly lamb with rosemary or beef with peppercorn sauce. The earthy, herbaceous notes from whole bunch fermentation complement game meats beautifully, while the structured tannins can handle rich, aged cheeses. The smoky oak influence also pairs wonderfully with barbecued dishes or anything with a char.