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.
All of the grapes are fermented in small batches to retain their sub-regional characters. After destemming, the wine ferments for 7 days on skins in small open fermenters. We hand plunge twice daily to encourage maximum extraction yet retaining the dense, spicy fruit flavours which Barossa Shiraz is renowned for.
The wine is gently pressed before spending 18 months in a combination of new and seasoned French and American oak barrels in our cellars.
Review by: Ken Gargett, Wine Pilot
‘Grand Barossa’ is a lofty title perhaps, but the wine lives up to it. this Shiraz spends 18 months in a mix of new and older French and American oak. After destemming, the grapes see a period of time on skins in small open fermenters with twice daily hand plunging.
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