2008 Shiraz on Cambrian Greywacke Soil
The wine is full bodied. Quite lifted on the nose and palate with sweet plum fruit, pricy notes namely cloves and cardamom with backing custard powder oak. Very refined style of wine with soft tannins and 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 Hogsheads.
2008 was a very warm year with harvest being completed in a very short period. The resultant wines from this vintage reflect the growing conditions with loads of upfront fruit and rich mouthfeel, meaning wines from this vintagewill have a great deal of ageing potential as well.
Up to 10 years.