Terracotta gets its name from the soils on which the fruit is grown. These red clay soils are renowned for their low fertility thus reducing the yield of the vine and increasing fruit concentration.
This wine is made from a single vineyard in the heart of Pokolbin. This 12 year old vineyard, at time of harvest was un-irrigated and located behind the ‘Graveyard’ vineyard on the ‘terracotta’ coloured clay soils of the area.
750 kg per acre was the yield from the ‘terracotta’ shiraz vineyard in 2003. The drought conditions and warm ripening period ensured low yields and maximum fruit concentration.
The nose is lifted with no obvious Viognier apricot. The palate is full bodied, clean and lively, with plentiful fine tannins giving it good structure and the ability to improve over many years.
“Eight percent viognier’s been taken up beautifully—smells and tastes of intense plum and raspberry with splashes of Asian spice. Chewy tannins are assertive but this is very pure, very clean, very intense. Drink: 2008—2017. 94 points. Campbell Mattinson—Winefront Monthly Sept/Oct 2004.
“floral viognier lift, sweet fruit, textured, powerful”. Huon Hooke—Good Weekend—Sydney Morning Herald—2/1/2006
★★★★½ - 2006 Penguin Wine Guide