The fruit was hand-picked from selected parcels of Syrah vines on our Frankland River vineyard, berry sorted and emptied to small wooden and stainless steel fermenters via gravity with the inclusion of a small percentage of Grenache and Mourvedre. We incorporated 18% whole bunches and wild fermentation to build structure and texture and provide the framework on which to express the opulence and spice of Syrah. The wine spent two weeks on skins prior to pressing directly to fine grained large format French oak (19% new) and was aged for 11 months before bottling. The wine was made with minimum effective Sulphites, it is unfined and minimally filtered.
'18% whole bunches, 18% new oak (nice symmetry, winemaker Rob Mann), hand-picked. Also contains 6% Grenache, and 3% Mataro. I think I like the MSG better than this wine, though that’s perhaps because I prefer those grapes in general. Anyway, when I read ‘Swinney’, I think of ‘The Sweeney”, and then I think of Manny in Black Books wearing a tan leather jacket and getting into all sorts of trouble thinking he’s Dennis Waterman. Then I think of Rob Mann, and I feel calm again.
All the cracked pepper and blackberry, the hint of wetsuit neoprene reduction, ground spices, char-grilled sausages on the BBQ. Medium-bodied, blueberry and blackberry, husky wheatgerm flavour and tannin, sweetness chopped back with thyme and black olive, clean acidity, boysenberry pie and a dry nutty finish of excellent length. Excellent. Savoury. Regional. Quite the looker.' - 94 points. Gary Walsh, The Wine Front
'Now this is something. The characteristic Swinney vineyard character seems evident from the start. The aromas of savoury plum with dried herbs and thyme provide an almost atypically Australian opening. The palate is a strong point for me. It is more in the dry, savoury mode rather oodles of sweet fruit. And above all, it is bright and fully of energy.' - 96 pts. Ray Jordan, The West Australian Wine Guide
- Frankland River