2006 Shotfire Shiraz
Deep red in colour. The lifted nose has ripe rasberries and anise, with choc mint
oak characters. The palate is full bodied with fantastic berry fruit, plums, liquorice
and complexing oak. There is a great depth of fruit with savoury oak and mouth
coating tannins. The fruit, oak and tannins all combine to give the wine great
length of fl avour. This wine drinks well now and will age up to 7 years.
The grapes are crushed and destemmed into open 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 a mix of French and American
oak to mature.
12 to 18 months in 40% new American and French hogsheads, with the balance going into 2nd and 3rd fill barrels.
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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