Lifted aromas of blackberry, blueberry and black pepper supported by spicy dark berry fruits on the palate. The finish is long and framed by elegant, fine grained tannins from eighteen months maturation in new and seasoned oak.
The grapes are picked separately and each block is destemmed (separating berries from the bunch) but not crushed on arrival at the winery. The grapes then ferment in small format open fermenters for 10 days on skins at controlled temperatures of 22 - 28° C. Upon completion of fermentation, The skins are gently basket pressed giving a soft tannin structure to the wine before secondary malolactic fermentation takes place in barrel. The wine is left on lees for 18 months barrel maturation in a mixture of new and seasoned American and French oak.
The grapes for this year’s Château Shiraz were grown on the sandy loam soils of our Bethany vineyard which was originally planted in 1960.
Review by: Gary Walsh, The Wine Front