Fiddle’s Block Shiraz is named in recognition of Ben's great grandfather, third generation, Henry ‘Fiddle’ Potts. Fiddles grandfather Frank Potts arrived from England with the first free settlers to South Australia and started growing grapes in the Langhorne Creek region in the 1850’s.

Viticulture Notes:

Our vines are grown with a natural farming philosophy; we strive to eliminate chemicals in our vineyards to create a wine that is regional, sustainable and real. The gnarly old Shiraz vines that are the fruit source for this wine are low yielding (usually around 0.5-1.0 tonne per acre) and produce some amazingly concentrated and flavourful fruit. Part of our Meechi vineyard and two of our other estate owned Vineyards (Pasquin Vineyard & Teangi Farm Vineyard) consistently produce outstanding fruit for this wine. The original Meechi vineyard was part of Frank Potts's original holdings that has been passed down through the family over the generations. In the 1950’s, Lenny & Fiddle had observed that some vines produced fruit with more concentration & flavour than others, so they set about taking cuttings from these vines and then planted them out to establish the vineyard that is used today. The Meechi Vineyard is planted on the traditional Langhorne Creek floodplain which consists of deep alluvial clay loam soils.

Winemaking Notes:

The fruit is hand-picked and then crushed to small open top fermenters. After fermentation, the must is pressed to a combination of new and old French oak for approximately 28 months maturation. Each barrel is then assessed individually prior to being blended and bottled - unfined & unfiltered.

Tasting Notes:

The Fiddles Block Shiraz is deep red-purple in colour with a complex & intense nose of black rose petals, red and black berry fruits, plums, tar, licorice, chocolate, dried herbs and some spice from the oak. The palate is full bodied, rich and concentrated, whilst still retaining balance and freshness. The flavour is supported by fine ripe tannin that gives a long silky mouth feel.

Recommend decanting and aeration prior to drinking.