St Hallett’s Black Clay Shiraz is named after the regions black cracking Biscay soils. The 2018 St. Hallet Black Clay Shiraz is a beautiful expression of a Barossa Valley Shiraz. Fuller bodied, plump and juicy, the palate has a supple plushness with a core of sweet berry compote, cherries and black berry fruit flavors. The tannins are round and soft giving just the right amount of structure to frame the generous fruit flavors perfectly. Drinking beautiful out the gate this should show well over the next 2-3 years.
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Black cracking Biscay clay is a familiar soil type found in the Barossa Valley. These soils typically produce wines with berry compote and summer pudding flavors, complemented by luscious velvety tannins.
Good winter rains in July and August preceded a warm and dry spring with no frosts or storms. Budburst and shoot growth were strong with average bunch numbers showing across most varieties, followed by ideal weather through flowering which set-up good crop potential. Ripening was very steadily paced throughout which made for an accommodating vintage and the ability to pick everything exactly when we wanted it. Barossa Valley Shiraz yields were slightly below average, and all the wines show superb colour and richness with abundant aromas and flavours.
Shiraz vineyards on black cracking clay soils have been crushed and fermented separately, between 6 and 8 days at 22 to 24 degrees. Post fermentation the wine was partially matured in older American and French Oak to maximize fruit intensity, before being blended and bottled.