2011 Sandpiper Shiraz
Lighter in style than usual, the wine offers aromas of sweet berry fruits, plums, pepper and spice. There is rich fruit on the palate displaying plums, blackberry and sweet spice from the subtle oak. Nice soft tannins are accompanied by 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 ferment temperatures remain in the 22-25 degree 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 predominately American oak to mature.
12 months in American oak.
This vintage had a cool, slow ripening period which has in turn produced elegant red wines.
Gold at 2013 China Wine and Spirits Awards
Gold at 2013 Macquarie Group Sydney Royal Wine Show
Gold at 2012 Melbourne Wine Show
Silver at the 2015 Hong Kong International Wine Challenge
Silver at 2013 International Wine and Spirit Challenge
Silver at 2013 International Wine Challenge
Bronze at 2013 Adelaide Wine Show
Bronze at 2013 New World Wine Awards
Bronze at 2013 Queensland Wine Show
Bronze at 2013 Shanghai International Wine Challenge
Bronze at 2012 Adelaide Wine Show
Bronze at 2012 Hobart Wine Show
Bronze at 2012 National Wine Show
"You've Got to pay it to the piper", Jon Helmer, Surf Coast Times 2/4/2013
"Believe it or not, but this 'Piper' was pipped at the post by only half a point by the winner of last year's Jimmy Watson Trophy (the Bests 2011 Bin 1 Shiraz - $25, a wine that went on to sell out extremely quickly as per usual with Jimmy Watson winners of yore)."