The Château Single Vineyard Shiraz 2016
Tasting Notes

Lifted aromas of blackberry, blueberry and black pepper supported by spicy dark berry fruits on the palate. The finish is long and framed by elegant, fine grained tannins from eighteen months maturation in new and seasoned oak.

Winemaking

The grapes are destemmed but not crushed, and fermented for 7 days in open fermenters with regular plunging and remontage. 

Upon completion of fermentation, The skins are gently basket pressed before maturing for 18 months in a combination of French and American oak barrels.

Vineyard Notes

This wine originates from the deep sandy loam soils of the Chateau Tanunda Vine Vale vineyard. 

Reviews
Silver Medal
Review by: International Wine and Spirit Competition 2017 - IWSC
90 Points - Silver Medal
Review by: Royal Melbourne Wine Show 2017
Blue Gold Medal
Review by: Sydney International Wine Competition 2018
93 Points
Review by: Jane Faulkner, Halliday Wine Companion 2019
From four blocks off the estate Vine Vale vineyard planted in '60, destemmed, not crushed, 10 days on skins, open-fermented and into American and French oak but how long and quantity of new oak not specified. It has all the thrust of the vintage with very bright fruit of ripe plums doused in pepper, licorice and star anise with an overlay of cedary sweet oak. There's a density rather than a plushness as the ripe tannins have a bit of grunt and need to settle. Drink by 2028
92 Points
Review by: Wine Showcase Magazine
Gold Medal
Review by: Berlin Wine Trophy 2018
92 Points
Review by: Huon Hooke
Deep, dark red/purple colour with a humus-like aroma, vegetal and earthy with a hint of char-oak; the palate full-bodied and ample, with well concentrated flavour and abundant tannins. It's chunky and dense, deep and mouth-coating. A lot of wine for the price. Drink: 2018- 2033

 

Tasting Notes

Lifted aromas of blackberry, blueberry and black pepper supported by spicy dark berry fruits on the palate. The finish is long and framed by elegant, fine grained tannins from eighteen months maturation in new and seasoned oak.

Winemaking

The grapes are destemmed but not crushed, and fermented for 7 days in open fermenters with regular plunging and remontage. 

Upon completion of fermentation, The skins are gently basket pressed before maturing for 18 months in a combination of French and American oak barrels.

Vineyard Notes

This wine originates from the deep sandy loam soils of the Chateau Tanunda Vine Vale vineyard. 

Reviews
Silver Medal
Review by: International Wine and Spirit Competition 2017 - IWSC

90 Points - Silver Medal Review by: Royal Melbourne Wine Show 2017

Blue Gold Medal
Review by: Sydney International Wine Competition 2018

93 Points
Review by: Jane Faulkner, Halliday Wine Companion 2019
From four blocks off the estate Vine Vale vineyard planted in '60, destemmed, not crushed, 10 days on skins, open-fermented and into American and French oak but how long and quantity of new oak not specified. It has all the thrust of the vintage with very bright fruit of ripe plums doused in pepper, licorice and star anise with an overlay of cedary sweet oak. There's a density rather than a plushness as the ripe tannins have a bit of grunt and need to settle. Drink by 2028

92 Points Review by: Wine Showcase Magazine

Gold Medal
Review by: Berlin Wine Trophy 2018

92 Points
Review by: Huon Hooke
Deep, dark red/purple colour with a humus-like aroma, vegetal and earthy with a hint of char-oak; the palate full-bodied and ample, with well concentrated flavour and abundant tannins. It's chunky and dense, deep and mouth-coating. A lot of wine for the price. Drink: 2018- 2033

 

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