The Hoffmann Vineyard collaboration sources from old vines situated at Ebenezer, in the Northern Barossa Valley. Adrian, 5th generation Hoffmann family vigneron, selects individual parcels from his and neighbouring Shiraz vineyards over the growing season. The grapes are gently destemmed, then vinified in small individual batches.
At 24 months in oak, a preliminary barrel tasting is conducted and classification made. This is repeated every 6 months until we have both blends finalised and the Dimchurch ready to bottle. The Hoffmann Vineyard usually then spends a further 12 months in oak. This can result in up to six years barrel maturation prior to bottling.
At the lower end of production levels at 325 dozen for the 2014, we are very happy with how this vintage of Dimchurch is tracking. Still a baby, it will reward patience or require 6-8 hours in a decanter prior to drinking.