| |
|
|
winemaker´s comment: |
|
The fruit (predominantly Shiraz) was sourced from a number of
different vineyard sites in South Australia and crushed and
fermented with the sole aim of creating a bright, juicy, flavoursome
red with soft tannins and a fine finish making it eminently suitable
for early drinking or keeping for one - two years. Sealed with
screwcap to retain maximum freshness and ensure freedom from cork
taint. |
recipe |
|
Colour: |
rot |
|
Cellaring: |
2011 |
|
Alcohol: |
14 % |
|
Res. Sugar: |
7.2 g/l |
|
Acidity: |
6.42 g/l |
|
Grape
Varieties: |
86%
Shiraz, 6% Grenache, 6% Petit Verdot and 2% Merlot |
|
pH: |
3.49 |
|
Sulph: |
35/82
(frei/total) |
|
|
Vintage Notes:
2008 was a very difficult vintage Australia wide as it was one of
the warmest and driest on record with 8 consecutive days in SA
exceeding 38º C. This hastened ripening and meant a very short time
frame for picking fruit at optimal ripeness demanding constant
monitoring of the fruit ripening process. The fruit was picked in
the cool of night, chilled, crushed , seeded and fermented in rotary
fermenters to ensure maximum skin contact, pressed off skins, heat
and cold stabilised and coarse filtered prior to bottling.
Barrique?
No.
Your favourite recipe for
this wine:
BBQ lamb rump marinated in olive oil and sumac served with brown
lentil, beetroot, orange, mint and goat's cheese salad. |
|
