Showing a deep dazzling vermillion colour, the wine offers up complex aromas redolent with wild cherry, boysenberry, damsons, counterpointed by tarragon, bay, coffee and roasted almonds. The palate shows its extended time on skins; dense, seamless and thick with fresh berry fruit, with a lick of sweetness from the spicy toasty oak flavours. It is generous, structured and has a long lasting finish.
Enjoy this wine with pork roast served with fennel.
Timmering Vineyard was established in 1999 by the Devine family in the Heathcote wine region. The vineyard is owned and operated by the second and third generations of the Devine family who have been in viticulture for over 50 years. This unique site has a gently sloping north easterly aspect, on the famed Heathcote Cambrian soils which underpin the Shiraz block, planted to the PT23 clone. Taking enormous pride in best viticultural practices, the Devine family oversee the production of highest quality fruit.
VALLEY SELECTION
Our Valley Selection range of small batch wines are created from parcels of fruit carefully selected by our winemakers from a single vineyard. The wines explore the individuality of each variety and our expression of wine styles, while reflecting the unique region in which they are grown. Each bottle captures the essence of the growing season and the vineyard, nurtured by our growers, and then passionately crafted by our winemakers into remarkable and age-worthy wines.
THE WINEMAKING
Picked late in the season on 6th of April at 13.5 baumé, having been left on the vine to achieve berry and seed ripeness. The grapes were crushed to two static fermenters. The wines were yeasted with specially selected yeast to bring out the colour and tannins that give the wine flavour and persistence. The wine was fermented at medium temperatures of 24-26°C and the ferments stayed on skins for 7 days. The wines were pumped over skins hourly for 15 minutes with low flow pumps to keep the ferment even in temperature and gentle in extraction. After the wines fermented dry, one of the static ferments was pressed off to fill the other fermenter. This wine stayed on skins for a further eight weeks, undergoing secondary MLF fermentation on skins, to achieve a silky taught palate. After eight weeks the wine was pressed to tank, racked to barrel and matured in hogsheads for 1 year. After a year of slow maturation in a cold Alpine cellar, the wine was racked to tank, filtered and bottled.
THE VINTAGE
A cold wet start to the growing season proved challenging in the vineyards with fruit set and ultimately yields lower than average. Summer began with high humidity, but during the ripening period became stable and dry. A balanced and even development of flavour and tannin ripeness occurred with fine natural acidity retained across all varieties. While the quantity of grapes was down in 2022, quality was fantastic.
