Vintage Conditions: The 2020 growing season was dry with winter and spring rains being well below average. Flowering unfortunately was interrupted with frosts and very strong winds, coupled with very cold nights. December was hot and dry with 11 days over 35C and 8 days over 40C. As a result, bunch size was below average with smaller than normal berry size. A mild February with approximately 20mm of rain on 1st February slowed down phenological ripening allowing us to hang the grapes to ensure full flavour ripeness, whilst retaining natural acidity. Yields across the board were down between 50-80% depending on the vineyard. Wines produced, have saturated colours, intense aromatics and great flavour concentration and length. Overall an exceptional year! Vineyard Selection: This is Hemera Estate’s entry-level Shiraz, sourced from our seven blocks of Shiraz comprising a selection of clones across varying elevations, row orientations and soil types aged up to 27 years old. Winemaking: Each parcel of Shiraz is picked at optimal ripeness to display rich varietal characters. The fruit is crushed into open-topped fermenters and twice-daily pump-overs provide soft extraction of colour, flavour and tannin from the grape skins. At the conclusion of fermentation, the wine is pressed into and matured in a combination of new (30%) and seasoned (70%) French and American oak hogsheads for 16 months before blending and bottling. This wine is neither filtered nor fined. Tasting Evaluation: Colour: Garnet with a dark core and pale rim. Aroma: Brooding nose of blue & Black fruits. Wafts of mocha, cinnamon, nutmeg, vanilla pod and desiccated coconut. Aromatic memories of a lamington. Palate: Mouth filling, textural, dense fruit sweetness of dark plum, black cherry and black currant complimented with a savoury mocha and dark chocolate notes. Powdery fruit/oak tannins delicately wrap the sweet fruit core. Red apple skin acidity adds freshness.

Grenache was hand-picked specifically for the production of rose. The fruit was crushed and macerated for 2 hours to increase colour pick-up as well as some natural fruit tannin. The must was then gently pressed to liberate the juice, and then 80% was fermented in stainless steel at cool temperatures to retain delicate fruit aromas. The balance was drained to old oak hogsheads where the juice underwent a natural fermentation and subsequent maturation on full lees for 5 months before blending and bottlingTasting EvaluationColour: Bright, pale salmon with copper highlights.Aroma: Subtle scents of cantaloupe, red currant, wild strawberry, Morello cherry and freshly grated ginger, pink peppercorn coupled with underlying gunflint aroma.Palate: Red apple skin, ruby grapefruit and rhubarb flavours abound with textural fruit sweetness, balanced with fine fruit phenolics with crunchy apple acid focus. The finish is dry and refreshing. Enjoy with fresh South Australia seafood or on its own.