The H-Block is positioned in the Otto vineyards adjacent to the Greenock Creek. The vines are grown in fertile, deep red clay loam soils with bluestone at depth. The composition and depth of the soil allow this block to show a true representation of fruit to the bottle as it requires minimal water inputs and has great airflow due to gully breezes that cascade to the creek, reducing the disease risk. Being grown on an east-west VSP (Vertical Shoot Positioning) trellis system allows the fruit not to be exposed to any prolonged sunlight in the fruit zone resulting in fruit that is truly varietal with acidity and flavour intensity.
The fruit is crushed and destemmed prior to fermentation, during which 2-3 pump overs a day are used to ensure the wine achieved a full tannin structure. It is then pressed out to a combination of new (60%) and old (40%) French barrels where it undergoes natural malolactic fermentation. The wine is then racked off lees and returned to oak to mature. The wines are kept separate for the first 6 months of maturation before being blended and returned to oak, a total of 22 months in oak.
Rich Shiraz aromatics of blackberry and blueberry are lifted by a choc mint character which is evidence of the influence of Cabernet in this blend. Secondary characters of mushroom, truffle and thyme show the soft and complex side of the intense aromatic profile. The palate is defined by fine grain tannins which provide flawless structure throughout, supporting the layers of luscious dark fruit, roasted coffee beans and dark chocolate.