Galafrey Whole Bunch Shiraz 2021

Tasting Notes

• Appearance
  Vibrant medium ruby with a clear, youthful rim.
• Aromatics
  Brilliantly fragrant. Red cherry and raspberry lift out of the glass with notes of rose petals, white pepper and dried herbs. Underneath sit hints of black olive, earth, mezcal like smokiness and spice.
• Palate
  Light to medium bodied yet intensely flavoured. The whole bunch ferment brings a juicy, slightly crunchy red fruit profile – think wild raspberry, red cherry and cranberry – wrapped in silky texture. Savoury tones of black olive, dried herb and subtle stalk spice add complexity. Tannins are fine and chalky, like crushed rock, giving shape without weight.
• Finish
  Lithe, fresh and moreish. The wine finishes with a flicker of herbs, spice and red fruits that keep you reaching back for the glass.

Vineyard and Vintage

Vineyard

• Dry grown estate vineyard in Mount Barker, Great Southern

• “Young Shiraz block” 20 plus years old, within a 43 year old, 12 hectare dry grown site

• No irrigation, low yields around 2 tonnes per hectare, small berries and bunches

• Ancient gravelly loam soils, cane pruned vines
  Dry growing and small berries concentrate colour, flavour and fine tannin, giving natural intensity without heaviness.

Vintage 2021
After two drier, lower yielding years, 2021 was fast paced and weather driven. Significant rainfall across November to February, followed by warm days and drying easterly winds, produced wines with big flavours and serious structure. For Galafrey, it recalls the intensity of their highly regarded 2013 reds – powerful, deeply flavoured and a challenge in the winery, but wonderfully rewarding in the glass.

Winemaking

• Hand picked fruit from the dry grown young Shiraz block

• 100 per cent whole bunch fermented in small open fermenters

• Basket pressed for gentle extraction

• No fining, minimal handling

• Inspired by Galafrey’s 100 per cent whole bunch Pinot Noir, reimagined for cool climate Shiraz
  The aim was to challenge expectations of Great Southern Shiraz and show what a pure, whole bunch style could look like, combining perfume, texture and dry grown power.

Serving and Cellaring

• Serve: 15 to 17 °C

• Decanting: 60 minutes helps the aromatics blossom and lets the whole bunch characters knit in

• Cellaring: Drink now for its bright, crunchy energy, or cellar 8 to 10 years for more savoury, gamey and earthy complexity

Food Pairing Suggestions

• Chargrilled lamb cutlets with rosemary and garlic

• Duck breast with cherry or plum sauce

• Smoky eggplant and mushroom dishes

• Charcuterie boards with cured meats and hard cheeses

• Herb roasted chicken or pork with fennel and orange

FAQ

Is this a big, heavy Shiraz?
No. It has plenty of flavour from the dry grown fruit, but the whole bunch ferment gives a lighter, more aromatic Syrah style with silky texture and fine tannins.

What does “whole bunch” do to the wine?
Fermenting with whole bunches (stems included) lifts perfume, adds spice and herbal complexity, and brings a gentle, crunchy structure that feels very fresh and vibrant.

Do I need to like Pinot Noir to enjoy this?
If you enjoy fragrant, medium bodied reds with energy and texture, this will be right up your alley, whether you are a Pinot drinker or a Shiraz fan looking for something a bit different.

 
 
 
 
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