2004 Sandpiper Shiraz
The colour is a deep inky purple. The nose is quite complex with deep concentrated flavours of black olives and prunes. In addition there are hints of dark chocolate and bacon oak. The palate is medium to full bodied with intense plummy fruit. This plummy fruit fills the whole palate and combined with the soft and approachable tannins creates a very mouthfilling wine. The length of flavour is long with plum and liquorice fruit and spicy oak.
The grapes are crushed and destemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25 degrees Celsius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into predominantly American oak to mature.
12 months in American oak.
2004 Vintage varied from warm to quite hot resulting in a good size crop, with outstanding quality fruit. The grapes were ripe, but quite small thereby producing wines of intense colours and flavours.
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