2019 Centare Old Block Shiraz 750ml

Centare Vineyard is situated in the heart of the Yarra Valley, a premier cool-climate wine region in Australia, celebrated for its exceptional varietal wines.

The 'Old Block' wines are single vineyard selections made exclusively from the estate's original vineyards, planted with classic varieties in 1998.

Yarra Valley Shiraz is a hidden gem of the region, with the finest and generally warmer sites yielding award-winning wines characterized by deep, intense cool-climate flavors.

Awards & Reviews:

-GOLD Meda- 2020 Yarra Valley Wine Show

-SILVER Medal- 2022 Decanter Wine Awards

-92 Points: Halliday Wine Companion- Vines planted in 1998, open-fermented with about 15% whole bunches, matured in (30% new French, 10% new American) barriques. Notable for its cool-climate pepper and spice, vanillan oak character, and potential for red berry fruit development in a year or two.

- **91 Points: Jeremy Oliver** - Spicy, floral aromas of raspberries, red cherries, and sweet cedar oak, with a supple palate and fine, faintly mineral spine. Features a lingering licorice-like finish and charming fruit, though heavily coated in oak.

- **91 Points: JamesSuckling.com** - Fragrant with violet and spicy oak, blending with blueberries and dark cherries. Medium-bodied with round tannins and tart blue fruit on the palate. Silky, elegant finish that will integrate over time, better from 2022.

Tasting Notes:

This wine offers an intensely perfumed, complex, and flavorful representation of cool-climate Yarra Valley Shiraz. Initially tightly wound, it benefits from decanting before serving and at least five years of bottle aging. It features red berries, white pepper, spice, cedar, vanilla, and coffee bean undertones, along with fine structural tannins and enduring acidity.

Winemaking:

Every effort was made to capture pristine fruit expression in this serious Shiraz. Hand-picked fruit was meticulously sorted, with only the best berries selected for fermentation in three small open fermenters, each with around 15% whole bunches. Fermenters were gently plunged twice daily during fermentation and left on skins for 20 days during maceration. The wine was matured in premium oak barriques for nearly 12 months before bottling in May 2020.