2003 Shotfire Cuvée
Deep purple/red in colour. Medium intensity nose of blueberry and spicy French oak. The palate is full bodied and displays the complexity one would expect from the classic Bordeaux varieties with berry and cassis from the Cabernet components, ripe plummy fruit from the Merlot and liquorice from the Petit Verdot. The wine finishes long and flavoursome with blackberry fruit and hints of butterscotch oak.
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 approximately seven days after crushing and the resulting wine is put into French and American oak.
12 months in American and French hogsheads - 40% new and 60% in 2nd and 3rd fill barrels.
43% Cab Sauv, 29% Shiraz, 13% Cab Franc, 11% Merlot, 4% Petit Verdot
The vintage was warmer and drier than the Barossa 'average', the result was a lower crop than 2002. Although the 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.
Drinking well now but will respond to 3-5 years cellaring.
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