95 points “This is a solid offering. Dark plums, baking spices and fresh herbs with a spray of pomegranate molasses. It’s full bodied with shapely and textural tannins. Lots to like.” 

Halliday Wine Companion 2024 / 2021 Origin of Now Shiraz 

 95 points “Some interesting techniques have contributed to the energy and vibrance of this wine. For instance, after open fermentation in concrete, viognier was added, and a small amount of whole-bunch carbonic maceration used before maturation in both French an American oak. Smooth and elegantwith a supple velvety palate after the aromatics of the viognier infused nose.” 

WA Wine Review 2024  / 2021 Origin of Now Shiraz 

90 points "The 2021 Origin of Now Shiraz leads with oak on the nose. The fruit behind (own- rooted WA clones) is purple and red, littered with black cherry, red apple skins, some florals and exotic spice. This, despite the oak framing, is not a full-bodied/full-throttle wine. The concrete fermentation vessels have assisted in retaining some purity/clarity of fruit on the middle palate."

Erin Larkin - Robert Parker Wine Advocate / 2021 Origin of Now Shiraz

Vineyard: Wildberry Springs Estate

Wine Making Notes:

Harvest

The main part of the harvest took place on the the 6th of April and was fermented at cool temperatures in a concrete tank which allowed to retain the freshness of the red fruit and develop its dark line of minerality, while the strong backbone of natural tannins extended the palate length from the early stages of fermentation. The indigenous yeasts were left to ferment to reflect the exact terroir’s make-up. A small portion of the fruit underwent carbonic maceration in a separate tank, retaining and developing the floral, heady notes of the attack. The notes of chocolate, white pepper and aniseed are inherent to the fruit but further combined and developed through a three-week extended maceration.

Only the free run wine was barreled down, in a combination of approximately 90% low-toast French Burgundy oak and 10% American oak, 1/3 new. The oak provided support to the warm spicy palate notes and long round tannins through 17 months of aging during which two aerative rackings allowed the primary fruit flavours to further darken and deepen, resulting in the food-friendly dark cherry, smoky layers observed in the glass today.

The best barrels were selected and assembled in November 2022. In hopes of retaining all its depth and generosity, and to avoid any alteration to the characteristics of the vintage and the micro-terroir, the wine was left unfined and unfiltered for bottling.

Variety

The parcel that shone the brightest this harvest is located in the center of the Wilyabrup area, planted of a local heritage clone in 1997 on its own roots. Despite periods of rain before full red grapes phenolic maturity, this parcel’s free-draining ironstone gravel, naturally windy location and strict VSP set-up with full fruit exposure allowed even and complete ripening of the loose clusters. On the 6th of April, we hand-picked the fruit that was already bursting with the intense flavours of orange marmalade, plum compote and traditional candied-fruit pudding that echo in the wine today. Raisins made about 10% of the pick and we added a few clusters of Viognier as a field blend to provide further aroma precursors during the co-fermentation.

Potential Cellaring

To further allow development and continue aging in the bottles, the wine was bottled under cork and should be kept laying down. Sediments and crystals may be present and decanting is recommended.

Nose:

The aromas are formed from rich and intense layers of dark plum, with subtlety’s of chocolate and savoury oak elements. 

Palate:
The palate is built on luscious layers of feminine white pepper, and lengthy flavours of dark cherry, anise and musk, finishing with the length from the fine tannins. 

Allergens:

Alc %: 14.5%

750mL