Toolangi Pauls Lane Shiraz 2019 slovenia Use of natural yeast to

Use of natural yeast to allow the grape and the terroir to express themselves

Fermentation occurs with indigenous yeasts and ageing is on lees in 600L wooden barrels (demi-muids) for around six months

it’s another example that combines perfume and finesse with excellent depth and fine structure

small plots with ungrafted vines

Lovely lifted bright perfumed scents of fresh red berries

Toolangi Pauls Lane Shiraz 2019 slovenia Use of natural yeast toThe Pauls Lane champions low cropped fruit from rows 11 23 of Toolangi's D Block where the vines are approaching their twentieth vintage. This label sees a little more new oak (15%) and whole bunches (40%) than the entry Shiraz. Otherwise the winemaking remains the same: natural ferment, plunging as required, 10 months in oak and it's bottled unfined and unfiltered. This medium weighted expression of Syrah sings loudly of its Yarra originsby which we