2008 Shiraz on Bay of Biscay Soil
The wine displays typical characters from this part of the Barossa and especially the Kabininge vineyard. It is full bodied yet beautifully balanced, has luscious rich fruit with layers of diverse flavours such as mint, menthol, eucalypt, coconut, plums, cinnamon and chocolate fruit. These are all balanced by soft voluptuous tannins while the wine also displays great length.
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. Cooling is used to ensure ferments remain in the 22-25 degrees celsius 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 French oak to mature.
20 months in new tight grain French Hogshead.
2008 was a very warm year with harvest being completed in a very short perios. 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 - Strong red-purple; the power and concentration of the wine is amplified by its very high alcohol. Black fruits, the same oak treatment as the St Kitts vineyard, strong tannins are at its core, but the grapes were apparently picked while the heatwave was underway. Drink to 2023