2004 William Randell Shiraz
The colour is a deep inky purple. The nose is complex with a deep concentration of black fruits, liquorice and spicy chocolate oak. The palate is full bodied with typically intense Barossa Shiraz fruit. The fruit characters are blackberry and plum, with well balanced oak. Additionally the palate is dense and generous making it wonderfully mouthfilling and with some lovely grainy tannins, it suggests the wine will improve for the next 10 to 15 years. This wine has fantastic length of fruit and oak flavours.
The grapes are crushed and destemmed into small open 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 Celcius range which will allow the fruit to display maximum fruit expression.
Pressing then occurs approximately five to seven days after crushing and the wine is then put into both French and American oak to complete fermentation. All small premium batches are kept separate to ensure the best blend is put together.
22 months in 50% American oak and 50% French oak. All new.
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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