2011 Shotfire Shiraz
Red/purple in colour. A lifted nose of clean blackberry fruit accompanied by cedar wood characters, the oak elements are complex and layered with mocha and spices. The palate shows sweet fruit characters dominated by blackberry and plum, complimented by sweet Indian spices. The sweet fruit characters are balanced by interesting savoury elements adding to the complexity. The mid-weight palate is complimented by fine-grained tannins and great length of savoury fruit and oak.
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 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 a mix of French and American oak to mature.
14 to 16 months in 40% new American and French hogsheads, with the balance going into 2nd and 3rd fill barrels.
This vintage had a cool, slow ripening period which has in turn produced elegant red wines.
Trophy, Best of Show in the 'Shiraz From Around The World Class' at the 2015 Hong Kong International Wine Challenge
Double Gold at 2013 China Wine and Spirits Awards
Silver at 2013 International Wine and Spirit Challenge
Bronze at The Visy Great Australian Shiraz Challenge
Bronze at The Spiegelau International Wine Challenge
Bronze at 2013 International Wine Challenge
Bronze at 2013 Macquarie Group Sydney Royal Wine Show
Bronze at 2013 National Wine Show
Bronze at 2013 New world Wine Awards
Bronze at 2013 Shanghai International Wine Challenge
Bronze at 2012 National Wine Show
Robert Parker, Wine Advocate, August 2013
90 Points: 'The outstanding 2011 Shotfire Shiraz (aged 14-16 months in American and French hogsheads) delivers considerable value and flavour authority. Its deep ruby/purple colour is accompanied by notes of blackberries, black currants, licorice, graphite and subtle barbecue smoke. Rich, fleshy and dense, it is best consumed over the next 3-4 years.'
Wine Spectator, September Issue, 2013
Winestate Barossa & Eden Valley Tasting, March/April 2013 Edition