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Vinification
Parcels of Shiraz were harvested in March. The interesting challenge is to hold the Shiraz blocks to be ready for the Viognier component which ripens slightly later (late March). It is important to ensure that Viognier is fully ripened to ensure quality integration with the Shiraz.
Each parcel from the different vineyards was fermented separately, using a mixture of open fermenters and stainless steel pump-over tanks. A warm fermentation temperature combined with regular pump-overs and plunging ensured optimum extraction.
Viognier was co-fermented with Shiraz in open fermenters where it was plunged and pumped over at least twice per day. Only the best parcels were selected to produce an opulent, structured wine, which was then matured in French and American oak. A small portion of the wine was fermented in new French oak to add complexity to the blend.
Winemakers Comments
The 2006 vintage was characterised by lower crops, especially of the red grapes, but excellent quality levels. There was a heatwave in January and a little rain at harvest but the McLaren Vale fruit was particularly good.
Tasting Notes
Deep red purple colour typical of this blend. A perfumed, lifted nose with a hint of peachiness amid the intense, smoky bramble shiraz fruit. Excellent structure, with great depth at this early stage.
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