Grand Barossa Shiraz epitomises the premium international reputation for Shiraz which has made the Barossa Valley famous. Lifted aromas of blackberry, plum and black pepper are accompanied by spicy, dark berry fruits on the palate.
All of the grapes were fermented in small batches to retain their sub-regional characters. A cultured yeast was used to start the fermentation and the wine spent 7 days on skins at 26°C. All of this encouraged maximum extraction yet retaining the dense, spicy fruit flavours which Shiraz is renowned for. After gentle pressing the wine spent 18 months in seasoned-French & American oak hogsheads. After maturation each parcel was carefully assessed for its unique role in the final blend.
Review by: Berlin Wine Trophy 2012
Review by: James Halliday, Australian Wine Companion 2013 Edition