Vintage 2005: An ideal lead up to vintage 2005 was had at Edgehill Vineyard: good winter rains with cool temperatures preceded a perfectly timed spring rain prior to flowering. Budburst occurred at its usual time (mid –late August), followed by a slightly earlier flowering than normally experienced. In the lead up to vintage there was a very even ripening period with few temperature extremes which resulted in the vines photosynthesising longer each day, bringing vintage forward by at least a couple of weeks.2005 was almost a textbook vintage –Shiraz followed Chardonnay, Cabernet followed Shiraz. Overall, excellent quality grapes resulted from what in hindsight was a very cool summer (reminiscent of 2002) with minimal temperature extremes.

Winemaking: Traditionally made in open fermenters, finishing fermentation in a mixture of old and new French and American oak. Both Shiraz and Viognier were picked at the same time with the Shiraz at approximately 14.5 degrees Baumé and the Viognier at about 14 degrees Baumé. Shiraz and Viognier were then co-fermented, leaving the final blend at about 90% Shiraz and 10%Viognier.

Technical Details
Harvest Date: 15th March 2005
pH Level: 3.49
Residual Sugar: 2.1g/L
Acidity: 6.0g/L
Alc/Vol: 14.5%
Bottling Date: 3rd March 2006

Trophy for Best Wine of Show - 2006 Australia and New Zealand Organic Wine Show.