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). Due to our cool climate, our Shiraz is lighter and more finely drawn than the heavier 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.
95% Shiraz, 5% Viognier. 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. 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.
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 reserve vintage clothed in a silk glove with great cellaring potential beyond 2041.
'Leopold' pairs well with 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. Grilled venison or duck, mushrooms and terrine. Slow Roasted Lamb Shoulder (possibly Moroccan spiced) accompanied by Polenta Cake, Creme Fraiche and Salsa Verde.
'Leopold's' name is a nod to the Germanic origins of the Burgundian people. They originated from Bornholm off current day Denmark and settled in what is now Burgundy in the 5th century. Over the millennia they intermarried and then formally joined the Kingdom of Francia to produce what makes modern day France.