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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.
Tasting Notes
The 2007 is vibrant, deep ruby in colour with purple tints. On the nose it is lifted and perfumed with a touch of peachiness coming through from the Viognier and plenty of juicy, smoky bramble fruit from the Shiraz. Well structured with smooth, ripe tannins and great depth.
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