Pure Ocean Shiraz 2023

This year’s winter was characterised by a higher than usual number of cold fronts passing Cape Leeuwin. The associated storms provided consistent swells above the 3m mark, and the regular high period swell energy was observed at above 18 seconds for weeks at a time. This high ocean energy led to vigorous mixing of the yeast and wine within the vats during more than 80% of the submersion period. Water temperatures for the period ranged from 20C° in May, to a low of 16C° in late August, rising to 18C° late October when the vats were retrieved.