2018 Michael Hall Barossa Valley Shiraz, Stone Well
The Triangle Block displays the terracotta-red, iron-rich soils found in parts of the north and west Barossa and is managed under bio-dynamic principles.
Good winter rains and average spring temperatures led into a warm January. Alternate hot and cool spells throughout February prolonged final ripening. Hand-picked on the 5th of March, destemmed and wild yeast fermented in open vats, pressed and matured for 18 months in French oak hogsheads (10% new, Saint Martin).
680 bottles produced.