Undercurrent File #: 06SHZ092508-03
Appellation: VQA St. David’s Bench (appellation information)
Varietal Composition: 97% Shiraz, 3% Viognier
Bottled: Bottled September 25th, 2008. 61 cases.
Size: 750mL
Drinkability: Drink or Hold [As of Apr. 09]

• Single vineyard Shiraz/Viognier co-ferment from Creekside’s Queenston Road Vineyard

• Shiraz fruit sourced from smaller Shiraz block trained to VSP (majority of the planting is on Scott Henry)

• Fermentation process identical to batches destined for Broken Press Shiraz

• Vinified for Broken Press Shiraz: lightly pressed Viognier skins were added to Shiraz ferments at ~3% by mass

• “Headless” – this batch was fermented in a new French oak demi-muid (with the barrel head removed).

• Co-fermentation, as opposed to post-ferment blending, provided lifted aromatics and complex palate structure, due in part to the higher ferment temp, presence of alcohol extracting more/different flavour compounds from Viognier skins as compared to cold skin contact before pressing and fermentation

• After ferment, the wine was bucketed out, the barrel head replaced, and put back to the same barrel: “Heinz”.

• Aged 21 months in a new French oak demi-muid