2002 William Randell Shiraz
A 'lifted' nose of dark fruits, lovely choc oak and nutmeg spice, this is complemented on the palate by excellent length of fruit flavour which is balanced by silky smooth tannins.
Grapes are crushed and de-stemmed into open fermenters. Yeast is added immediately once in the fermenter, ferments are then pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25°C range which will allow the wine to display maximum fruit expression. Pressing then occurs roughly seven days after crushing and the resulting wine is put into French and American oak.
18 months in American and French hogsheads. - 60% new and 40% in 2nd and 3rd fill barrels.
The best vintage in the Barossa Valley in more than a decade. A very cool and mild summer provided an extremely long ripening period, resulting in fruit with perfectly balanced acidity and baume.
Early April 2002
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