Serrat is the family business of former Yering Station and current Yabby Lake winemaker Tom Carson and partner Nadege Suné. Serrat has 8,800 vines per hectare - more than four times the average density, however their vines carry only a few bunches each.
Remarkably, it takes one vine to produce each bottle of Serrat wine; these are genuine, hand-crafted wines of the highest quality.
This wine is from the Shiraz block planted in 2003 with Viognier from the original 2001 plantings. There are two clones in the block, Best’s Old Block sourced from the original plantings at Best’s Great Western planted in 1868 and clone 1654, a Barossa selection. The Viognier is from cuttings at Yarra Yering, that l cut personally in 2000, Dr Carodus told me he had personally taken them from Chateau Grillet in Condrieu in the 60’s. Highly illegal at the time and even more so now.
The nose is quite concentrated and black fruited, with a fragrant violet note> It’s loaded with spicy red and blue fruits and a lick of ginger and spice from the Viognier. There is so much going on here violets and perfume and a heady mix of Asian spice and a hint of black pepper.
The palate is layered and woven with super fine savoury but silky tannins. Blue and red fruits, spice, perfume and fragrant, it is finely structured and detailed.. The 2019 has a richness, fleshiness and real volume of fruit, structurally and texturally it reminds of the 2013. It has quite a graphite like savoury kick at the end of the palate.
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