Fowles are a motley crew of raconteurs and entrepreneurs, auctioneers, law men, farmers, hunters and wine makers. From the frontier land, their forefathers (and mothers) founded what is now Bendigo Bank. Since then, they've gone wild, settling into a life on the land.
Vigneron, hunter and farmer, Matt Fowles raises the bar, swapping the vitriol of the courtroom for the vineyards of the Strathbogie Ranges. Matt leads a team of characters making wine with character.
Since the gold rush in the 1800's to the first blush of spring every year since, our team of passionate producers continue to break ground. From family to friends, it's the hardworking team behind the scenery that pour everything into making Fowles Wine one of Australia's finest cool climate wine producers and one of Victoria's most welcoming farm, food and wine experiences.
Matt Fowles, a former lawyer who swapped the vitriol for the vineyard, is an avid food and wine man. While his chief responsibility is the business of wine, he spends much of his time feeding his connection to the Strathbogie Ranges. Whether that is time in the vineyard, playing with wine or hunting for his table, he truly understands this land. Matt is also the man behind the innovative Ladies who Shoot their Lunch wine, the world's first wine to be blended to complement wild game meat. In 2007, Matt was selected as part of the 'Future Leaders' program aimed at fostering the next generation of wine industry leaders. The program is run by peak industry bodies; the Winemakers' Federation of Australia and Wine Australia. Matt now sits with the Winemakers' Federation of Australia.
The fruit for this wine was harvested during the day in March and April in 2014.
Fermented at around 26 C in high-tech stainless steel sweep-arm fermenters to maximise colour and preserve primary fruit flavours. We chose to use a combination of three different yeasts to ferment this wine because each one contributes its own unique attributes that build layers of complexity and interest in this wine. This wine was matured for 12 months using new French and American oak. The progeny of a perfectly mild and dry spring, this Shiraz was blended with a dash of Viognier (4%) from the central Victoria region, Dookie, to give it a subtle apricot perfume lift.
Youthful red in colour with some bright purple hues, this Shiraz has aromas of plum, black and green pepper and subtle oak. The palate is elegantly structured and well-balanced, with notes of ripe plum, chocolate and spice, and a great length of flavour.
Perfect with all manner of meaty morsels.