2005 Sandpiper The Blend
The colour is a deep inky purple. The nose is a complex mixture of lifted berry fruit,
pencil shavings/chocolate oak and ripe plums,with a floral lift from the Petit Verdot
component. The palate is medium to full bodied. Due to the complexity of the blend,
the palate starts with sweet plums and spice and then turns to blackcurrants and
liquorice with dark chocolate interwoven throughout the mouth. Soft and sweet
tannins then follow on with some great sweet fruit.
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 Celcius 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 tight grain French and American oak
Shiraz (47%), Petit Verdot (29%),Cabernet Sauvignon (16%), Cabernet Franc (8%)
2005 Vintage had a mild and long ripening season. These conditions favoured the accumulation of intense colour and flavours in the Shiraz grapes.
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