Our house style of Barossa Shiraz has lifted aromas of blackberry, plum and black pepper accompanied by spicy, dark berry fruits on the palate. The finish is long with fine-grained tannins from fifteen months’ maturation in both new and seasoned American and French oak barrels.
Although drinking well now this wine may be cellared for up to five years from vintage.
The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel open fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 7 days on skins at 28°C. The skins were gently pressed in the JLB Vaslin Bucher press and the wine spent 15 months in a combination of new and seasoned American & French oak hogsheads (300l).This Shiraz is sourced from the Cricket and Top Blocks of our Estate vineyard in Tanunda as well as from three of our loyal growers with vineyards in the Barossa sub-regions of Greenock, Kalimna and Stonewell.
Review by: James Halliday, Australian Wine Companion 2015
Review by: Ralph Kyte-Powell, The Age, Epicure