- Vineyard Region Coonawarra, SA
- Vintage Conditions Winter 2008 provided good rainfall resulting in excellent soil moisture at budburst in early Spring. The remainder of Spring was relatively dry with resultant low disease pressure; however some frost events did cause vine damage on susceptible blocks. Extended cloudy and windy weather in November decreased fruit set lowering cropping levels and thus leading to lower yields. Four consecutive days of record temperatures in January tested the vines; however healthy foliage prevented fruit damage. The balance of the growing season provided slightly below average temperatures leading to a desirable long, slow ripening period resulting in good colour development and classic varietal fruit flavours.
- Grape Varietal Shiraz
- Vinification and Maturation This wine was fermented on skins for a period of seven days in headed down stainless steel static and rotary fermenters. It was pumped over or rolled twice daily to ensure full extraction of colour and flavour. The wine was then pressed off skins while still slightly sweet (around 0.5 to 1.5` Baume) and pumped to new and used French, American and Hungarian oak barrels to complete primary and malolactic fermentation. On completion of primary and malolactic fermentation the wine was racked off its lees, the barrels cleaned and the wine pumped back to the same barrels for 17 months barrel maturation with one more racking in the meantime to aid wine devlopment. The wood mix for the 2009 Shiraz was 28 percent new oak (40 percent French, 43 percent American and 17 percent Hungarian) with the older oak being second and third use French, American and Hungarian oak.
- Winemaker Peter Weinberg's Notes
- Colour Bright crimson red.
- Aroma This wine has a rich and vibrant nose displaying spice, blood plum and blueberry primary fruits backed by nutty creamy oak from barrel fermentation and maturation.
- Palate Classic, tightly structured cool climate Shiraz palate displaying pronounced varietal fruit characters of anise, plum, berry and some tarry notes. Oak maturation contributes nutty notes and dusty cedar flavours. The palate has a long finish with fine velvety tannins and lingering fruit flavours.
- Last Tasted 25 MAY 2011
- Peak Drinking Drinking well now or will reward careful cellaring for up to 15 years from vintage.
|Year||Show name||Award name||Entry class|
|2011||Royal Adelaide Wine Show||Gold||27|
|2011||Dubbo Wine Show||Gold||9|
|2011||Cowra Wine Show||Gold||73|
|2011||Dubbo Wine Show||Trophy||9|