2009 Sandpiper Shiraz
Deep red colour. The wine is deep and rich smelling with dark fruits, plums and spice with some good oak. There is very rich fruit on the palate with plums, blackberry and sweet spice from the oak. The palate is vibrant and young with a flavoursome viscous mouth feel which will develop complexity with time. There is some slightly chewy tannin which will soften with time and there is great length of fruit flavour.
The grapes are crushed and de-stemmed 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 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 predominantly American oak to mature.
12 months in American oak.
The 2009 vintage started a little earlier than usual due to a week of hot weather. Following this, the weather settled down to an extended spell of warm, dry days and cool nights. Some light rain in March provided much needed relief for thirsty vines, and resulted in the vintage finishing well - producing wines with excellent colour and flavour.
Gold at 2011 Royal Sydney Wine Show
Gold at 2010 Royal Perth Wine Show
Silver at 2010 Barossa Wine Show
Silver at 2010 Royal Adelaide Wine Show
Bronze at 2010 New Zealand International Wine Show
Bronze at 2010 Royal Hobart Wine Show
Bronze at 2010 Royal Queensland Wine Show
Jeremy Oliver, The Australian Wine Annual 2012
90 Points - Evidence that 2009 did produce some delightfully bright Barossa shiraz. A slightly jammy, sweet frangrance of cassis, blackberries, mulberries and dark plums is lifted by some fresh vanilla oak and a hint of blue flowers. Its sumptuous, juicy palate of intense dark berry and plum flavours knits easily with mocha/vanilla oak, some fine, crunchy tannins and a hint of menthol. There's plenty of length, although it's marginally dilute in mid-palate.
Decanter (UK) August 2011
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