Grand Barossa Shiraz 2006
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Tasting Notes
The Grand Barossa Shiraz is full of dense, lifted aromas of red berry fruit. The palate is soft and supple yet elegant with plenty of upfront fruit flavour and length. Hints of spice, pepper and vanilla oak are all delicately interwoven into the wine.

Beautifully balanced tannins derived from eighteen months in French and American oak complement the luscious fruit and give the wine added complexity and structure.
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 Vaslin Bucher press and the wine spent 18 months in French & American oak hogsheads. 10% New oak was used with the remaining portion in 4 - 5 year old barrels.

Reviews
Bronze Medal
Review by: Royal Adelaide Wine Show 2008
Gold Medal
Review by: AWC Vienna 2009
89 Points
Review by: James Halliday, Wine Companion
A medium-bodied wine with three distinct components: earthy, spicy overtones; sweet red and black fruits; and vanillin oak. They are in balance, and may knit together in the medium term. Cork. 14.5% alc. Rating 89 Drink 2016 $25 Date Tasted Mar 09

 

Sold Out
Tasting Notes
The Grand Barossa Shiraz is full of dense, lifted aromas of red berry fruit. The palate is soft and supple yet elegant with plenty of upfront fruit flavour and length. Hints of spice, pepper and vanilla oak are all delicately interwoven into the wine.

Beautifully balanced tannins derived from eighteen months in French and American oak complement the luscious fruit and give the wine added complexity and structure.
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 Vaslin Bucher press and the wine spent 18 months in French & American oak hogsheads. 10% New oak was used with the remaining portion in 4 - 5 year old barrels.

Reviews
Bronze Medal

Score: Bronze Medal
Review by: Royal Adelaide Wine Show 2008

Gold Medal
Review by: AWC Vienna 2009

89 Points

Score: 89 Points
Review by: James Halliday, Wine Companion
A medium-bodied wine with three distinct components: earthy, spicy overtones; sweet red and black fruits; and vanillin oak. They are in balance, and may knit together in the medium term. Cork. 14.5% alc. Rating 89 Drink 2016 $25 Date Tasted Mar 09

 

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