BLACKWELL SHIRAZ : 

 "The wine was first released in 1994, in honour of Stuart Blackwell,

winemaker for more than three decades and a tireless contributor to the St Hallett story.

 The fruit is sourced predominately from Northern Barossa

with the red brown clay soils creating wines with

hallmark characteristics of black plum, cherries and dark chocolate",

Helen McCarthy, Chief Winemaker.  

GRAPE VARIETY : Shiraz. 

COLOUR :  A rich, deep crimson red, with vibrant hues.  

NOSE : Complex layers of blackberry, fine cocoa

and hints of baking spices gently elevate from the glass.  

PALATE : An opulent and elegant Barossa Shiraz with

complex flavours of blackberry and black forest,

followed by waves of cocoa and baking spice on the middle palate.

The supple tannins are well polished, persistent,

and perfectly complement the American oak.

This brilliantly structured, full-bodied and

balanced wine will reward careful cellaring in years to come. 

VINTAGE CONDITIONS :

 Barossa experienced one of the driest vintages in 2019.

During winter, we saw below average rainfall.

A dry spring and summer followed, which resulted

in naturally lower yields across the vineyards.

Overall, the conditions produced rich and concentrated wines. 

WINEMAKING :

 Blackwell Shiraz is consistently sourced from vineyards in the parishes of Ebenezer,

Greenock and Moppa Hills.  Individual parcels are harvested and treated as single batches in the winery.

 The fruit was destemmed and transferred to various sized fermenters based on the batch size.

Yeast selection, pump over regime and ferment temperature varied,

based on the characters of the block with fermentation typically around 24 - 26°C and

time on skins between 10 and 12 days.

Malolactic fermentation took place in the fermenter.  

After pressing, the parcels were filled to American oak barrels, where they matured for 12-16 months.