H-Block Shiraz Cabernet
On the banks of the Greenock Creek, Otto Kasper planted a single block with two cabernet parcels and a shiraz parcel sitting side by side and thus created the perfect opportunity to make a single block of the great Australian blend, Shiraz and Cabernet. Effectively a blend of Clos Otto and Von Kasper!
Shiraz 65% Cabernet 35%
H-Block Shiraz Cabernet Tasting Notes
The H-Block is positioned in our Otto vineyards adjacent to the Greenock Creek (250m ASL). The vines are grown in fertile, deep red clay loam soils with bluestone at depth. The composition and depth of the soil allow this block to show a true representation of fruit to the bottle as it requires minimal water inputs and has great airflow due to gully breezes that cascade to the creek, reducing the disease risk. Being grown on an east-west VSP (Vertical Shoot Positioning) trellis system protects the fruit from any prolonged sunlight resulting in fruit that is truly varietal with acidity and flavour intensity.
2015 - Heavy rainfall in June and early July provided an exciting start to the season but was followed by dry conditions throughout spring and early summer, resulting in budburst and flowering up to three weeks early. These dry conditions were tempered by cooler periods through December and the first half of January. A rainfall incident of 70mm in mid-January pushed sugars back and was followed by perfect warm ripening conditions with 30-32C days and cool nights down to 10C persisting for 2 weeks. These conditions resulted in a fast late ripening curve that has produced rich vibrant fruit throughout. - Winemaker, Andrew Quin
The fruit was crushed and destemmed prior to fermentation, during which 2-3 pump overs a day were used to ensure the wine achieved a full tannin structure. It was then pressed out to a combination of new (60%) and old (40%) French barrels where it underwent natural malolactic fermentation. The wine was then racked off lees and returned to oak to mature. The wines were kept separate for the first 6 months of maturation before being blended and returned to oak, a total of 22 months in oak. - Winemaker, Andrew Quin
Analysis: Alcohol 14.8% Acid 6.8g/L pH 3.64 Sugar Dry <1.0g/L
Rich shiraz aromatics of blackberry and blueberry are lifted by a choc mint character which is evidence of the influence of cabernet in this blend. Secondary characters of mushroom, truffle and thyme show the soft and complex side of the intense aromatic profile. The palate is defined by fine grain tannins which provide flawless structure throughout, supporting the layers of luscious dark fruit, roasted coffee beans and dark chocolate.