The finish is long with fine-grained tannins from eighteen months maturation in a combination of new and older American and French oak hogsheads.
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.
Review by: Sam Kim, Wine Orbit
Review by: 2010 - Berlin Wine Trophy
Review by: AWC Vienna 2010
Review by: MUNDUS Vini 2010
Review by: Harvey Steiman, Wine Spectator
Review by: Wine Spectator
Coming in at number #33, Chateau Tanunda’s Grand Barossa 2008 Shiraz was listed today as the highest ranked Australian wine for 2011 by Wine Spectator.
This list is selected from more than 16,000 new releases which is narrowed down based on four criteria: Quality, Value, Availability, and what Wine Spectator calls the X-Factor, defined as ‘the excitement generated by a rising-star producer, a benchmark wine or a significant milestone for a wine region.’ The final decisions, however, reflect the judgment and passion by the editors for the wines tasted. Harvey Steiman gave the wine 92 Points and special recognition by naming it a ‘smart buy wine’
Review by: Lisa Perrotti-Brown MW, The Wine Advocate