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Lethbridge has been working with fruit from the Malakoff Vineyard in the Pyrenees near Landsborough for more than 10 years. This celebrated site—owned and operated by Cameron and Robert John—has long been the source of top-quality Shiraz from some of Victoria’s most celebrated producers. The moderately sloped site was first planted in 1997 and lies at 300 metres with a well-sheltered northeast aspect. The soils are rich in red ferrous clay with large amounts of ironstone and quartz littered throughout. The lion's share of the 23-hectare site is planted to three Shiraz clones (PT23, BVRC30 and Best’s Old Block), with the balance comprising Nebbiolo and a small portion of Viognier.
The farming doctrine at Malakoff mirrors that of Lethbridge, with sustainability and soil health as top priorities. Ray and Maree work closely with the Johns each year and are intimately involved in the decisions for their chosen blocks (they work with the same blocks and take 100% of the fruit) to ensure yields are kept low and the fruit is picked at optimal ripeness. Ray tells us that though each Syrah block displays its own character and clonal identity, there is a common inky/spicy note throughout that is the site’s unique marker.
The fruit was picked by hand, destemmed and fermented spontaneously in a 3000-litre cuve for 20 days before being pressed off and matured for 10 months in 1200-litre foudres. From a superb season in the Pyrenees (and much of the rest of the state), in Nadeson’s eyes, 2021 has yielded a Syrah of “impressive concentration and beautiful acidity”. “It may sound silly, but it’s always the yummiest wine I make.” Attractive and generous from the first sniff, this has all the broody fruit weight, savoury/mineral lines and fragrant spice you could hope for from a Victorian Shiraz, all wrapped up in a deliciously plump yet amply structured frame. In a word, delicious.