Minimal intervention is used during fermentation and maturation, allowing terroir or earth character of the individual paddock or plot to emerge in the wine. More importantly the grapes at harvest are flavour ripe, regardless of sugar ripeness. Underscoring the quality of the soils, at vintage the grapes retain high levels of natural acidity. Acid adjustment is rarely ever needed, even when sugar levels reach 14 Baume or higher.
All fermentation is carried out by indigenous (native or wild) yeasts present on the grape skins. All pressings are returned for completeness of the wine.
The red wines are then racked off gross lees into small French and American oak barriques (20 percent new each year) for oak maturation of about 15 months with no racking or fining or filtration. Malolactic fermentation occurs naturally in the barrel without any inducement during late spring. After blending, they are given a coarse filtration just prior to bottling on our own state-of-the-art equipment.
Deep magenta as usual, with strong aromas of warm sweet red berries and a spiciness and earthiness that is typical "Georgia's". Fabulous viscosity in the mouth with a fantastic crisp natural acid finish and smooth, textured, powerful almost chalky tannic grip. Great longevity, but still very drinkable now; another hallmark of Georgia's Paddock Shiraz. Ron Laughton
The red wines of Jasper Hill are highly regarded and much sought after, invariably selling out at cellar door and through the mailing list within a short time after release. These are wonderful wines, reflecting the very low yields and the care and attention given to them by Ron Laughton. The oak is not overdone, the fruit flavours showing Central Victoria at its best.” James Halliday