Grand Barossa Shiraz 2008
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Tasting Notes
Grand Barossa Shiraz epitomises the premium international reputation for Shiraz which has made the Barossa Valley famous. Lifted aromas of blackberry, plum and black pepper are accompanied by spicy, dark berry fruits on the palate.

The finish is long with fine-grained tannins from eighteen months maturation in a combination of new and older American and French oak hogsheads.
Winemaking

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 26° C.  All of this encouraged maximum extraction yet retaining the dense, spicy fruit flavours which Shiraz is renowned for. The skins were gently pressed in the JLB Bucher Vaslin press and the wine spent 18 months in French & American oak hogsheads.

Reviews
Gold Medal

Score: Gold Medal
Review by: 2010 - Berlin Wine Trophy

Gold Medal

Score: Gold Medal
Review by: AWC Vienna 2010

Gold Medal

Score: Gold Medal
Review by: MUNDUS Vini 2010

 

Currently not available for purchase.
Other Vintages
2005 |  2006 |  2007 |  2009 |  2010 |  2011 |  2012 |  2013 | 
CLOSURE
Cork

WINEMAKER
Tim Smith
GROWING REGION
Barossa
% ALCOHOL
14.5%
RESIDUAL SUGAR
3.4g/l
ACIDITY
7.21g/l
pH
3.29
MATURATION
French & American oak

 

 

Sold Out
Tasting Notes
Grand Barossa Shiraz epitomises the premium international reputation for Shiraz which has made the Barossa Valley famous. Lifted aromas of blackberry, plum and black pepper are accompanied by spicy, dark berry fruits on the palate.

The finish is long with fine-grained tannins from eighteen months maturation in a combination of new and older American and French oak hogsheads.
Winemaking

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 26° C.  All of this encouraged maximum extraction yet retaining the dense, spicy fruit flavours which Shiraz is renowned for. The skins were gently pressed in the JLB Bucher Vaslin press and the wine spent 18 months in French & American oak hogsheads.

Reviews
Gold Medal

Score: Gold Medal
Review by: 2010 - Berlin Wine Trophy

Gold Medal

Score: Gold Medal
Review by: AWC Vienna 2010

Gold Medal

Score: Gold Medal
Review by: MUNDUS Vini 2010

 

Currently not available for purchase.
Other Vintages
2005 |  2006 |  2007 |  2009 |  2010 |  2011 |  2012 |  2013 | 
CLOSURE
Cork

WINEMAKER
Tim Smith
GROWING REGION
Barossa
% ALCOHOL
14.5%
RESIDUAL SUGAR
3.4g/l
ACIDITY
7.21g/l
pH
3.29
MATURATION
French & American oak

 

 

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