Exciting new releases from Paradise IV

Time to add Paradise IV to the list of top Geelong producers. Indeed if Bannockburn, By Farr, Farr Rising, Lethbridge, Curlewis and Paradise IV got together and put the region's best foot forward as a collective, they would redefine opinion of the region. CAMPBELL MATTINSON. The Wine Front.

Doug Neal has transformed the rebirth of what began as Moorabool Estate into one of the most inspiring labels in Victorian wine: Paradise IV. Largely based around shiraz, the vineyard's collection of reds marries pure, beautifully presented fruit with fine, appropriately seasoned oak and the finest, crunchiest of tannin backbones - all at old-fashioned modestly alcoholic strengths. The wines are rustic, unashamedly reductive and deliciously complex, delivering a line of purity and elegance before a finish of length and refinement. They will help to redefine Australian shiraz into the next decade and beyond. Of Grand Cru-like strength and stature, the deep, brooding Chardonnay requires patience and time. JEREMY OLIVER

Much has already been documented about the tragedies of 2009. For so many it was a year that showed the devastating impact that nature can deliver. Sadly it destroyed lives and businesses. It also impacted on the vintage with dreadful heat conditions cooking fruit on the vine, and when the fruit was eventually picked some regions had to deal with the dreaded added impact of smoke taint. Out of sheer luck we escaped much of the fury of nature. Conditions up to the end of January had been quite good, although the shiraz was about 10 - 15% lower in crop than the 2008 vintage. The four day heat spike that came at the end of January did some damage in the chardonnay (5% loss) but the reds escaped unharmed having not started veraison whilst being well protected by a strong canopy of leaves. Black Saturday's rage lasted just over five hours. It hit at 11.30 am and ended for us with a south westerly change coming through by 4.30 pm. Although the temperature soared the cloud cover that came through by 1.00pm reduced the impact of the sun's intensity. Once again the vines stood up to the heat, veraison had not started. From then on conditions in our region were cool and dry all the way through to the end of vintage. We did not record another day over 30C for the remainder of the season. The heat spikes effectively shut down vines delaying the ripening process. It took another two weeks for the vines to start working again. In the most unusual of weather conditions, we had a normal vintage. Sugars rose slowly, evenly paced with flavour development that enabled the shiraz to be picked at 12.7 - 13.2 baume between early to mid April. The cabernet was picked at the end of April having reached flavour maturity at a baume of 13.1.

We decided in 2010 to stop using Diam as our closure for our red wines. We have been delighted with the way the chardonnay has developed under screw cap whilst I was having growing reservations about the Diam seal. More over, we listened to our clients who expressed a hope that we would move to screw cap for all our wines. 

All our wines are fermented using the indigenous yeasts of Paradise IV and they go through malolactic ferment in oak that occurs spontaneously in the wine. Our reds are neither fined nor filtered and spend between ten to twelve months in oak. We only use Tonnellerie Bossuet (Bordeaux) and Tonnellerie Sirugue (Nuits St George - Burgundy) oak barrels.


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