|An impressive mouth-filling yet elegant cool climate shiraz.|
|Regional Appellation||Great Southern, Denmark, Western Australia|
|Grape Varieties||Shiraz 100% Estate Grown & Made|
|Oak Maturation||22 months on French Oak 90% & Hungarian Oak 10%|
|Standard Drinks (750ml)||9.2|
|Additives||Contains sulphites. Produced with egg products. Traces may remain|
|Release Date||June 2016|
|Cellaring Potential||Up to 12 years|
The 2014 vintage for the reds started in the second week of April, which was slightly earlier than our average time for harvesting on the South Coast. The winter rainfall was average with mild temperatures. The summer temperatures were warm and unusually very dry with almost no rain whatsoever. These dry conditions required all the grapes to be harvested a little earlier. Birds were their usual hungry selves, so all vines were netted to prevent bird damage and disease. This resulted in clean, ripe and well balanced fruit. The fruit cropped an average of 2 tonnes per acre.
Wine makers: Anthony & Peter Buxton. Consultant: Michael Staniford.Immediately after harvesting, the fruit was crushed and fermented at 26 ºC over 8 days. The wine was basket pressed & racked every 3 to 4 months and matured separately in French and Hungarian Oak for 22 months. The equivalent of one third new oak barrels was used. The wines were blended and finally racked just prior to bottling.
|Colour||Dense inky red with a purple hue.|
|Nose||A rich and complex nose of ripe berries and spices.|
|Palate||An impressive combination of dark cherries, plums and blackberries, with a touch of spice and oak. This wine is fine and elegant, typical of our cool climate shiraz, yet truely satisfying.|
|Cuisine||Roast beef; Peppered steak; Slow-cooked lamb.|
|Serving Temperature||14-16 ºC|
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