Sourced from three great shiraz sites in the “spice belt” south of Mt Barker, exceptional aromatic intensity, elegance and balance.
Hand harvested, then destemmed without crushing. Fermentation was carried out in small open top fermenters, mostly with hand plunging of the cap, but also délestage by gravity. After pressing off skins, the wine matured for 12 months in new and seasoned French hogsheads (second and third use). No cold stabilisation, minimal fining with egg white. About the name: Up is a suffix commonly found in place names in Western Australia’s south-west, meaning “place of” in the indigenous Noongar dialect. This wine evokes the ancient granitic soils of its place of origin in the hills around Mount Barker.