2006 Sandpiper Shiraz
The colour is a deep inky purple. The nose is a complex mixture of ripe blackberry
and plum fruit with a dash of creamy vanillin oak. The palate is medium to full
bodied which starts with some sweet plummy fruit, the fl avour then builds in the
palate to provide an explosion of raspberry fl avours. There is some lovely mouth
coating tannins which combine with dark chocolate oak and fruit to provide a
great depth and length of fl avour.
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 fl avour 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 American oak.
2006 Vintage had a mild and long ripening season. These conditions favoured the accumulation of intense colour and fl avours in the Shiraz grapes.
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