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Hand picked on the 16th of April, destemmed and fermented
as whole berries in and open topped steel fermenter. Natural yeast
ferment began after two days of pumping over and aeration. Immediately,
the dark colour and rich intensity of this wine was evident and the
ferment was let run quite hot for quality extraction.
Fermentation lasted for approximately ten days after which time the
Shiraz was pressed, settled over night and rack into a blend of new,
one year old and older French barriques
In the ensuing 16 months
the wine was racked and returned twice, before being filtered and
bottled in burgundy style bottles under cork.
No fining was necessary
for this wine and no preservatives other than a small amount of sulphur
dioxide were necessary in the production of this wine.
| Crush Weight (kgs) |
1,506 |
| Volume (cases) |
120 |
| Baume |
12.6 |
| pH |
3.50 |
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Appearance
Dark, opaque with purple hues.
Nose
Blueberry compote, charcoal briquette, black peppercorn and piecrust.
Palate
Tight and refined structure, black cherry, currants and brambled mulberry
fruits. A rich middle palate complexity of stewed apple teacake, cloves,
vanilla pod and cinnamon. Youthful vitality, long lingering dark chocolate
oak finish. A fine example of cool climate Shiraz. |
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Light to medium-bodied; elegant
cool-grown Shiraz style; red fruits, spice and pepper; fine tannins, subtle
French oak.
Rating 89
Drink 2008
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