This Shiraz is sourced from our Cricket Block and Vine Vale vineyards in Tanunda and Vine Vale respectively as well as from two of our loyal growers with vineyards in the Barossa subregions of Kalimna, Nuriootpa and Vine Vale. It is this tapestry of ‘terroirs’ which enables us to create our house style of Barossa Shiraz with lifted aromas of blackberry, plum and black pepper accompanied by spicy, dark berry fruits on the palate. The finish is long with finegrained tannins from eighteen months maturation in a combination of new and seasoned American and French oak hogsheads.
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 28°C. The skins were gently pressed in the JLB Vaslin Bucher press and the wine spent 18 months in a combination of new and seasoned American & French oak hogsheads (300l).
Review by: James Halliday, Australian Wine Companion 2013 Edition
Red-purple; a junior brother to the single area shiraz range of Chateau Tanunda Terroirs of the Barossa, the same routine of 18 months maturation in new and used French and American oak; medium-bodied, rather than full-bodied, arguably it's the best value of all of the Chateau Tanunda red wines.