Baw Baw shire Syrah from a single vineyard in Warragul, Gippsland.
Biodynamically farmed by William Downie & Patrick Sullivan. Such an interesting parcel of fruit, south East Facing block with seven different syrah clones (and a small amount of merlot.) Planted on Gippslands unique red volcanic soils, the vines have never been irrigated and are own rooted.
Bunches were put in tank, very lightly walked on after a week and then pressed after another week. Aged in one puncheon and a barrique. The wine is fresh & bright, floral, full of Violets, red and purple fruits, and a spicy backbone of natural acidity.
Entropy is built from an epiphany with a wine, “I tried this un-sulphured wine from Bill Downie in a restaurant and pretty soon afterward I went out to see him”, explains winemaker-grapegrower Ryan Ponsford, “I asked if I could help with some stuff around the winery and vineyard, and pretty much never left”.
Ponsford’s vision was crystallised further by underlying similarities between concepts of terroir and the photography work that was his primary focus at the time, “the sommelier was talking about an expression of the Australian landscape through wine, which was to me similar to the wet plate photography that I was making in a portable tent in beach locations – temperature, humidity, salt in air, rain, human touch in fingers on the plates, which were all about environment and human intervention affecting my images, so that connection sent me off. Now we’ve bought land in the region and we’re planting a vineyard. The community and support are amazing in Gippsland, the generosity touched me, the connections, it was something that kept me there”.
Mike Bennie - The Wine Front
MIKE BENNIE - THE WINE FRONT
From ‘Pat [Sullivan] and Bill’s [Downey] Vineyard’, the Baw Baw Shire Vineyard in Warragul, Gippsland. Mostly the shiraz gets turned back to rose, “which is why I wanted it”, says winemaker Ryan Ponsford, “I thought it was the prettiest of all the fruit there”. There’s a pinch of interplanted merlot in here too. It is 100% whole bunch ferment, two weeks. A striking suite of wines from this fresh producer. Gamey thing, crunchy and bright, a faint bubblegummy character whipped away on sour cherry, meaty notes, ferrous character and some soft, earthiness. It’s lovely. Gamey flavours linger, the wine softly puckering as it does. Elegant, savoury syrah of high class and interest. Supreme deliciousness.