2008 Petit Verdot Shiraz on Melt Water Sand
The wine is medium to full bodied with blackcurrant, red fruits, tarriness and mocha oak notes. This wine is very textural with forceful tannins, very typical of the Petit Verdot grape. It has great mouth filling characters and great length of sweet fruit.
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 flavour extraction. Cool is used to ensure ferments remain in the 22-25 degrees celsius range which will alow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into French oak to mature.
20 months in new tight grain French Hogshead.
Petit Verdot and Shiraz
2008 was a very warm year with harvest being completed in a very short period. The resultant wines from the vintage reflect the growing conditions with loads of upfront fruit and rich mouthfeel, meaning wines from this vintage will have a great deal of ageing potential as well.
Up to 10 years.
James Halliday - May 2011
92 Points - Deep red-purple, good for the vintage; a potent and powerful wine, even after 20 months in new French hogsheads; black fruits and touches of tar are backed by strong tannins that, happily, don't come over the top on the second taste. Nonetheless, needs a minimum of five years. Drink to 2020.