Barossa Tower Shiraz 2008
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Tasting Notes

This Shiraz is sourced from five of our loyal growers with vineyards in the sub-regions of Bethany, Light Pass, Nuriootpa, Stonewell and Vine Vale. It is this diversity of terroirs’ which enables us to create our house style of Barossa Shiraz with lifted aromas of blackberry, plum and black pepper and spicy, dark berry fruits on the palate. The finish is long with finegrained 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 28° C. The skins were gently pressed in the JLB Vaslin Bucher press and the wine spent 18 months in American and French oak hogsheads (300l).

Reviews
89 Points
Review by: Gary Walsh, 2010 Big Red Wine Book
It’s easy to like this, though it’s not the deepest or darkest wine around (you’d almost call it light). It’s fruity, fleshy, vibrant and fun, with blackberried and boysenberried flavours matched nicely to a light dusting of coconutty oak. The fruit flavours have sweetness and life, and it’s not too heavy.
89 Points
Review by: James Halliday, Australian Wine Companion 2011

 

Sold Out
Tasting Notes

This Shiraz is sourced from five of our loyal growers with vineyards in the sub-regions of Bethany, Light Pass, Nuriootpa, Stonewell and Vine Vale. It is this diversity of terroirs’ which enables us to create our house style of Barossa Shiraz with lifted aromas of blackberry, plum and black pepper and spicy, dark berry fruits on the palate. The finish is long with finegrained 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 28° C. The skins were gently pressed in the JLB Vaslin Bucher press and the wine spent 18 months in American and French oak hogsheads (300l).

Reviews
89 Points

Score: 89 Points
Review by: Gary Walsh, 2010 Big Red Wine Book
It’s easy to like this, though it’s not the deepest or darkest wine around (you’d almost call it light). It’s fruity, fleshy, vibrant and fun, with blackberried and boysenberried flavours matched nicely to a light dusting of coconutty oak. The fruit flavours have sweetness and life, and it’s not too heavy.

89 Points

Score: 89 Points
Review by: James Halliday, Australian Wine Companion 2011

 

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