2016 Glaetzer-Dixon Family Winemakers Mon Pere Shiraz

The ‘11 vintage created headlines when it won the Jimmy Watson Trophy, and this is a convincing successor. 7 days cold soak, 20% whole bunch fermentation plus the return of 25% stalks, 28 days post-ferment maceration, matured for 21 months in French barriques (40% new). It’s not easy to coax shiraz into song in the very cool Tasmanian climate, and the retention of red cherry, raspberry and spice flavours is doubly impressive. 13.4% alc.