Lifted aromas of blackberry, blueberry and black pepper supported by spicy, dark berry fruits on the palate. The extensive finish is framed by elegant, fine-grained tannins from eighteen months’ maturation in a combination of new and seasoned American and French oak barriques and hogsheads.
The grapes were destemmed, but not crushed, and spent seven days on their skins in open fermenters to gently extract colour, flavours and tannins. This was followed by careful basket pressing and fermentation in a combination of new and seasoned American and French oak barrels prior to eighteen months maturation in our cellar.
The grapes for the Bethanian Shiraz were grown on the sandy loam soils of an estate in Bethany, a sub-region of the Barossa which was first planted in 1960.
Review by: James Suckling, jamessuckling.com
Review by: Berlin Wine Trophy 2015
Review by: Gary Walsh, The Wine Front