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A very popular wine with a rich powerful aroma and palate of blackberries and sweet fruit. The wine is well balanced, with soft tannins and has a dry, long finish. A very high quality Shiraz. The depth and intensity of the palate is well balanced by oak maturation characters and ripe tannin structure. The finish shows great length and has supporting acid for mid term cellaring.
Vintages:
appearance
Deep dark plum with vibrant ruby rim.
bouquet
Sweet lifted blackberry fruit with spicy smoky oak complexity and chocolate mocha plum fruits and a hint of spearmint.
palate
Soft juicy entry of rich sweet blackberry with syrupy blood plum and mulberry, lively lifted fruit with oak integration, generosity and length.
The depth and intensity of the palate is well balanced by oak maturation characters and ripe tannin structure. The finish shows great length and has supporting acid for mid term cellaring.
winemaking
This wine is made from Shiraz fruit from some of our best McLaren Vale vineyards, including the Short Row block adjacent to our Cellar Door.
The fruit was fermented on skins for 8 days in open fermenters prior to pressing, with 20% of the wine undergoing barrel fermentation.
Maturation was in varying proportions of new and one to two year old French and American oak barrels.
technical analysis
pH
3.55
TA
6.7
Alcohol
14.5%
ageing potential
This wine, while made to drink well upon release will soften in structure and change complexity with five years cellaring if stored under favourable conditions.
awards
Blue Gold Medal, Sydney International Wine Competition 2005
Gold Medal, McLaren Vale Wine Show 2004
Silver Medal, Royal Queensland Wine Show 2005
Silver Medal, Royal Queensland Wine Show 2004
Silver Medal, Royal Melbourne Wine Show 2004
Silver Medal, Royal Hobart Wine Show 2004
Bronze Medal, Sydney Royal Wine Show 2005
Bronze Medal, Royal Melbourne Wine Show 2005
Bronze Medal, Rutherglen Wine Show 2004
Bronze Medal, Royal Adelaide Wine Show 2004
Bronze Medal, Cowra Wine Show 2005
Highly Recommended, Winewise Magazine Vol. 20 No. 5 Dec 04
viticulturist
Paul Watts & Nick Wiltshire
winemakers
Chris Dix & Scott Zrna