2006 Shotfire Cuvée
The colour is a deep inky red. There is good concentration of violets on the nose with some lifted perfume from the Petit Verdot. The palate is rich, ripe and medium to full bodied. The wine is bursting with flavours of blackcurrant, plums and christmas pudding and shows great balance with the supporting spicy oak adding complexity and character. The tannins are chewy and complement the mouthfilling flavour you get when you taste the wine. The wine has great vibrancy and poise which are evident on the long seamless finish.
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 a mix of French and American oak to mature.
18 months in tight grain French (85%) and American oak (15%).
Cabernet Sauvignon 43%, Cabernet Franc 19%, Malbec 18%, Petit Verdot 8%, Shiraz 4%
2006 Vintage was a very mild growing season ensuring all the varieties used in the Shotfire Cuvee achieved optimal ripeness and were harvested at maximum flavour.
April and May 2006
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