2018 'Leopold' Reserve Shiraz-Viognier

Bottles: 2,360 (197 cases only). Released June 2025.

Description

A traditional blend of the Côte Rôtie Appellation of the northern Rhône Valley, where it is customary to add a small proportion of Viognier to enhance the scent and stability of the Shiraz (Syrrah). Think 100 point wine producer, Marcel Guigal's La Turque and La Mouline. Due to our cool climate, our Shiraz is lighter and more finely drawn than the heavier ‘painting’ styles of traditional Australian shiraz, with a focus on texture and structure – some would call it more elegant, but don’t be fooled, this shiraz is still an iron mailed fist at 14.2% alcohol cloaked in a silk glove.

Heritage

A nod to the Germanic origins of the Burgundian people. They originated from the island of Bornholm off current day Denmark and settled in what is now Burgundy in the 5th century AD.

Terroir

The vineyard is located above Rylstone in the Central Ranges GI of NSW (40km southeast of Mudgee, 70km northeast of Bathurst). It was planted in 1998 by Richard & Janet de Beaurepaire, with a mixture of Bordeaux, Rhône, and Burgundy varieties with the intention of selling most of the grapes whilst organically growing wine production. The decision to plant the vineyard at this location over other established winegrowing regions (including family winemaking operations in the Yarra Valley) was due to the similarity of the terroir to Burgundy – the home of the de Beaurepaire family. The vineyard is in a mountain valley, 150 kilometres from the coast in the Great Dividing Range. It is planted on North facing slopes rising from the Cudgegong River to an altitude of 650m. Geologically, the vineyard is planted on an Ordovician-era (450 MY ago) coral reef with shallow sandy and sandy-loam soils on limestone. The limestone was mined nearby until recently by Kandos Cement. The altitude, distance from ocean and poor heat retention of the soil and limestone, creates an inland continental climate as cool as Central Otago in New Zealand and Tasmania in Australia during the growing season with extreme diurnal variation – late Sept/Oct Budburst, Jan/Feb Veraison and March/April HHHarvest.

Vineyard

Sourced from A Block with an average vine age of 20 years. Clone SA1654 shiraz and HTK clone Viognier..

Harvest: Handpicked on 8 April 2018 at 14.8 baumé.

Vintage Conditions: 2018 was the peak of a once in 100-year drought, with yields down nearly 50%. The hottest conditions occurred after harvest of the sparkling base.

Vinification

10% whole bunch, 50% whole berries cold soaked for 3 days and co-fermented (as required by law in the Côte Rôtie AOC) in open vats, punched down 3 times daily using 30% native (“wild”) and 70% Syrah (Côtes du Rhône) yeast for 13 days.

Aging

Final maturation was in a mixture of extra fine grained, medium toasted 30% new and 70% 2-year old French (Seguin Moreau) hogsheads for 17 months and then lightly fined before bottling.

Tasting Notes

The warmer 2016 vintage produced an opulent, spice laden medium bodied wine.  Spicy and exotic; dark-fruit, crème de cassis driven fleshy palate with long soft tannins and hints of the white pepper and cloves. A powerful vintage clothed in a silk glove with great cellaring potential. 

Vin et Gastronomie

A simple pan seared pork tenderloin or braised pork belly with a soy and maple syrup glaze and stir fried broccolini and green beans with baby carrots would be delicious. Grilled venison or duck, mushrooms and terrine. Slow Roasted Lamb Shoulder (possibly Moroccan spiced) accompanied by Polenta Cake, Creme Fraiche and Salsa Verde.

Wine Tips

Cellaring Potential: 25-30 years (2041-2046)

Serving Temperature: 17 to 18 degrees C / 63 to 65 degrees F