Tahbilk Shiraz and Cabernet Sauvignon are crafted with a commitment to traditional winemaking values.
Fermentation takes place in original open oak vats (over 155 years old), followed by maturation in similarly aged large French oak barrels prior to being bottled. Smaller French and American oak barrels are also used, with the wine from these blended back during the final filtering and bottling.
In the face of changing winemaking styles and trends, this has remained the way over the years, delivering wines of true provenance and reflective of each vintage.
Enjoy Now to 2029/2035
A vintage that delivered rich and deeply flavoured Estate fruit that was then completed with large open oak vat fermentation followed by maturation in small and large oak casks, traditional Tahbilk red winemaking practices first employed by my grandfather, have shaped this 2019 Shiraz.
Robust and spicy with ripe plum, mulberry and savoury black pepper notes, there is a rich and warming earthiness to this release that is complemented by chewy, black tea like tannins that will support further development out to 2029/2035.
Alister Purbrick | 4th Generation | Winemaker
Don't Just Take Our Word For It ...
"Crushed and destemmed fruit, fermented with cultured yeast and matured 18 months in French (5–10% new) and American oak.
A warm, dry, compressed season that in many ways is just made for the Shiraz grape. The '19 boasts a bright spring in its step, that hopefully continues for some time. A bold, sunny wine with a core of dense choc-berry fruit flavours and scents, briar, bush mint, earth, toast and graphite.
Supple and warm-hearted with a lasting generosity, you can easily miss the tannic tension at play."
Jeni Port | www.winecompanion.com.au | August 2021
2019 was the hottest summer on record, exacerbated by a dry winter and early spring. November and December were then tropical in comparison – higher temperatures and 50% more rainfall than the long-term average. This weather pattern saw terrific canopy growth, with the frequent rains turning the vineyards a vivid green.
The predictions of a warm and drier than normal summer, eventuated after Christmas The January average of 35 was 5 degrees hotter than ‘normal’ with February temperatures just a fraction above average. The heat was relentless, and there was no useful rainfall for the month so it remained very dry. Despite this the fruit didn’t ripen as rapidly as anticipated, and we started vintage relatively late on February 19th.
Ripening continued to be steady even though the hot days and warm nights continued, which allowed us to bring in fruit at optimum ripeness and without a rush.
And the end result? Yields for Whites were down on expectations, but quality was good.
The Reds fared better yield wise, and have bright fresh fruit, depth of flavour, and rich, full palates