Domenica Shiraz 2021

Description

“If you’re into the new wave of true fine wine producers of Australia you should be onto, should get onto, Domenica. Classics in the making. Rising high. Peter Graham got schooled (partly) at the great Giaconda winery in Beechworth. This is where he struts his own stuff ..’ Mike Bennie Wine Front

Peter Graham has been making wine in Beechworth since 1999, when he began working in the vineyards and winery at Giaconda. During these early years, he studied oenology at Charles Sturt University while working as assistant winemaker at Giaconda until 2012, when he left to establish Domenica.

The vineyard was first planted in 1996, an accord of family and friends. The original planting consisted of Chardonnay, Roussanne and Pinot Noir on the steeper south facing section of the property. Ensuing years saw a joint venture between Michel Chapoutier, Rick Kinsbrunner and Peter Graham expand plantings to feature Shiraz and Nebbiolo.

With more than 25 years of experience working this vineyard site, Peter brings an intimate perspective to the celebrated Beechworth Region. The wines are thoughtfully vinified on-site in small batches to capture the diversity of aspects and clonal selections in the vineyard.

Domenica sits 460m above sea level atop the granite ridge sweeping away to the south west of Beechworth. The wines are vividly reflective of their origin, a gripping mineral texture encasing the mature vine vitality of the varietals chosen to express it. Winemaking is traditional. Taste is more important than numbers. The yeasts come from the site, not a packet. Pressings, solids and lees all play their part completing the picture. The wines are carefully maintained in oak barriques before being bottled unfiltered.

Domenica Estate Shiraz is grown on a southern sloping ridge of our vineyard. 2021 was a cool growing season with a long ripening window, resulting in perfectly balanced fruit. A welcome return to kind growing conditions after losing the 2020 crop.

Fermented separately in small batches, it present wonderful blending options. Whole bunch inclusion is dependant upon the season, up to around 25% of the batch. The remainder is lightly crushed, destemmed, then taken to an open topped concrete tank, where it usually sits for a few days prior to the commencement of fermentation. This takes about two weeks, with hand plunging the extraction technique employed. Taste and seasonal conditions will determine whether any post fermentation maceration is undertaken, then the wine is basket pressed, blended, and taken to barrel for maturation for around 21 months. The finest French barriques are used, around 25% new.

The wine shows a remarkable level of detail in the flavour and aroma profile. It is powerful and has the structure to live for many years. Good deep red with a good purple tint. Aromas of dark plum and a touch of herb. This wine is always elegant in a Northern Rhone sort of way medium-weight with pepper and spice notes over lovely dark fruit, balanced by an elegant lick of vanillin oak and some fine tannins. A cracking wine to drink now or hold and enjoy as some secondary notes develop the future.

96 points, Ned Goodwin for JamesSuckling “Fine shiraz in these parts is almost an inevitability given diurnal shifts, granite soils and largely, impressive viticulture. Great terroir. Lifted aromas of mace, violets, cloves, black olives, blueberries and pepper grind. A marinade of steak in the mix. This is a stunning shiraz, mid-weighted, nicely furled and offering real propulsion across the mouth, given the freshness and pliant tannic fiber. Exceptional wine. Drink or hold.”

RRP $56  Our Special Price $46.99 when you buy 6 or more of this wine