The Chateau Single Vineyard Shiraz 2007
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Tasting Notes
‘The Château’ Shiraz is a classic Barossa Wine. Rich and powerful with numerous layers of underlying fruit. The sweet berry aromas give way to strong earth, leather and cedary characters. The wine is complex and mouth filling with warmth and tannins and a Châteauness that sets it apart.
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 22 - 28° C. The skins were gently pressed in the JLB Vaslin Bucher press giving a soft tannin structure to the wine. Finally the wine was left on its lees to give texture and mid–palate weight along with 18 months barrel maturation in a mixture of French and American oak hogsheads (300l).
Vineyard Notes
Selected from the estate vineyards along with four parcels of fruit from the best sub-regions within the Barossa. Vine age was up to 60 years old.
Reviews
SILVER Medal
Review by: RASQ Mediterranean Challenge
Bronze Medal
Review by: Cairns Wine Show 2009
90 Points
Review by: James Halliday, Wine Companion
The Château Barossa Valley Shiraz 2007The bouquet shows restrained black fruit, mocha, bramble and spicy oak; medium-bodied withsoft and quite fleshy fruit from start to finish; shows a little heat on the finish. Cork. 14.5%RATING 90 DRINK 2015
Bronze Medal
Review by: Visy 2009 Great Australian Shiraz Challenge

 

Sold Out
Tasting Notes
‘The Château’ Shiraz is a classic Barossa Wine. Rich and powerful with numerous layers of underlying fruit. The sweet berry aromas give way to strong earth, leather and cedary characters. The wine is complex and mouth filling with warmth and tannins and a Châteauness that sets it apart.
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 22 - 28° C. The skins were gently pressed in the JLB Vaslin Bucher press giving a soft tannin structure to the wine. Finally the wine was left on its lees to give texture and mid–palate weight along with 18 months barrel maturation in a mixture of French and American oak hogsheads (300l).
Vineyard Notes
Selected from the estate vineyards along with four parcels of fruit from the best sub-regions within the Barossa. Vine age was up to 60 years old.
Reviews
SILVER Medal

Score: Silver Medal
Review by: RASQ Mediterranean Challenge

Bronze Medal

Score: Bronze Medal
Review by: Cairns Wine Show 2009

90 Points

Score: 90 Points
Review by: James Halliday, Wine Companion
The Château Barossa Valley Shiraz 2007The bouquet shows restrained black fruit, mocha, bramble and spicy oak; medium-bodied withsoft and quite fleshy fruit from start to finish; shows a little heat on the finish. Cork. 14.5%RATING 90 DRINK 2015

Bronze Medal

Score: Bronze Medal
Review by: Visy 2009 Great Australian Shiraz Challenge

 

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