COLOUR
Red
TYPE
Still
VINTAGE
2019
GRAPE
Shiraz
PRODUCER
Possingham & Summers
REGION
South Australia
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Possingham & Summers was founded in 1984 by legendary viticulturist Dr. John Possingham AM and Carol Summers, who restored a historic, neglected vineyard in Blewitt Springs, McLaren Vale. Dr. Possingham, who led the CSIRO's horticultural research for three decades, nurtured these old vines back to health. In late 2018, the estate transitioned to neighboring premium producer Dowie Doole. The 2019 vintage represents the first full release under this new stewardship, combining the legacy of old vines planted in 1955 with modern, sustainable viticulture. Located on the elevated, sandy slopes of Blewitt Springs, the vineyard benefits from cooling gulf breezes, producing fruit of exceptional elegance and structural poise.
ALCOHOL
14.5%
AVG. PRICE
€22
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Co-founder Dr. John Possingham AM led the CSIRO's horticultural research program for 30 years before restoring this historic vineyard.
Fact 02
The wine is sourced from old vines planted in 1955, growing in the unique, wind-blown sandy soils of Blewitt Springs.
Fact 03
The 2019 vintage is the first full release after the historic estate was acquired by premium McLaren Vale producer Dowie Doole.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for this estate Shiraz is guided by minimal-intervention principles under Chief Winemaker Chris Thomas. Grapes are hand-harvested from old-vine blocks, some dating back to 1955, situated on deep, wind-blown sandy soils. Fermentation takes place in temperature-controlled vessels to preserve the vibrant, primary fruit characteristics of the Blewitt Springs terroir. Following fermentation, the wine is matured for 18 months in older French oak hogsheads. The deliberate choice of seasoned oak rather than dominant new wood ensures that the natural spice, bright acidity, and regional characteristics of the fruit remain the central focus of the finished wine.
