Clos Otto Shiraz
Opulence, complexity and balance all come to mind when thinking about the Clos Otto Shiraz…
With vines planted by previous owner Otto Kasper using a cutting from an ageing and secret Shiraz clone, and tended to with almost antique machinery and a well-practiced hand, the Clos Otto vineyard consistently yields super low quantities with ultra rich flavours.
James Halliday Wine Companion - 96 points
The Clos Otto fruit is sourced from a small, eastern-facing block within the estate. The combination of the micro-climate (missing only the late afternoon sun) and the soil (red clay loam with underlying red plastic clay) found on this block provides the perfect conditions for premium Shiraz production.
Some shoot and bunch thinning of slower ripening grapes at 80% veraison.
Grapes were picked in early March, crushed and left on skins to ferment for ten days. Winemaking additions were minimal as the wine was naturally balanced. The wine completed fermentation in new French oak barriques, (30%Damy and 70%St Martin). After 12 months about a third of the wine went again to new French oak.
The wine was unfiltered prior to bottling