2003 Sandpiper Shiraz
A 'lifted' nose of blackberry and cherry is complemented by hints of spicy oak, on the palate soft tannins and lovely fruit characters make this a wine that is wonderfully drinkable now.
Grapes are crushed and de-stemmed into 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.
French and American oak.
The vintage was warmer and dryer than the Barossa 'average', the result was lower crops than 2002. Although crops were low the quality could not be faulted, with reduced yields often comes fantastic colour and flavour development, the 2003 vintage did not disappoint.
Late March to April 2003