Shiraz 2018

Categories: , , , .

Shiraz 2018


Winemaking: Hand-picked fruit is destemmed without crushing and elevated into small open fermenters. The must is left un-inoculated for 2-3 days. When fermentation is observed cultured yeast is added. Fermentation temperatures peak at around 32°C and during fermentation the cap is plunged up to 3 times per day. 2-3 days after fermentation is complete, the must is gently pressed and transferred into French Oak Bariques (25% New, 75% second third and fourth use) where it undergoes MLF before winter. The wine is racked once in the spring and put back to barrels for further ageing. It is racked again in early February and bottled in February 2017.

Nose: Dark fruit aromas of black currents, blackberry, herbs, spices, white pepper and subtle oak.

Palate: An entry that shows classic cool climate Shiraz flavours of blackberry, black currant & spice with a precise white pepper throughout. The middle palate evolves with dusty tannins sitting comfortably with a lingering acid and fruit flavours.A good example of medium weight cool climate Shiraz. Due to the suggested young characteristics, it is suggested drinking over the next 3 to 5 years, perhaps longer.

Weight 1.33 kg