Production 
The fruit for Hedonist Ecology Shiraz comes from an organic and biodynamic certified vineyard from Kangarilla, a relatively cool site within McLaren Vale. Following a wet winter in 2017, the vines were set up well for the growing season. Summer and early Autumn were unusually dry, keeping disease pressure low. Favourable summer ripening weather with daytime temperatures in the high twenties, with cool nights, led to fruit in great condition at picking. This translated to a very civilised vintage, with all fruit coming into the winery in outstanding condition and in a very timely fashion. A standout vintage. 
Naturally fermented after selective harvesting - no crushing and then cold soaked for 2 days. Gently pressed after 12 days on skins with twice daily hand-plunging or pump overs, completed malolactic fermentation and then matured for 9 months in a second use 4,500 litre foudre.