2012 Sandpiper Shiraz
On release the wine has lifted dark berry and chocolate aromas. The palate demonstrates the same fruit characters as promised on the nose. Rich chocolate and roasted coffee bean characters from oak maturation are noticeable throughout the palate. The wine has a creamy almost silky texture on the palate. The finish of the wine is subtly warming with the creamy berry character lingering after the wine has left the mouth.
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 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 for maturation for up to 12 months.
A warmer spring and cooler summer saw the Barossa begin vintage 2012 with some exceptionally healthy vines and expectations for early maturation. Maximum mean temperatures in the Barossa in spring (September to November) were slightly above average, which led to good vegetative growth, healthy vines and potentially early maturation, while summer mean maximum temperatures were cooler than average.
Kemeny's Perpetual Trophy for Best Value Dry Red Table Wine at 2014 Sydney International Wine Challenge
Top 100 & Blue Gold at 2014 Sydney International Wine Challenge
Silver at 2015 SAKURA Japan Women's Wine Awards
Silver at 2014 Royal Queensland Wine Show
Silver at 2013 National Wine Show
Bronze at 2015 SAN FRANCISCO INTERNATIONAL WINE COMPETITION
Bronze at 2014 VISY Great Australian Shiraz Challenge
Bronze at 2014 Decanter Asia Wine Awards
Bronze at 2014 New World Wine Awards (NZ)
Bronze at 2014 Barossa Wine Show
Bronze at 2014 New Zealand International Wine Show
Bronze at 2014 Sydney Royal Wine Show
Bronze at 2013 Hobart Wine Show
Bronze at 2015 Macquarie Sydney Royal Wine Show
Bronze at The 2014 Perth Royal Wine Show
Bronze at 2014 International Wine Challenge
BOB CAMPBELL, NEW ZEALAND, 2015
WINE GUIDE, THE AGE, RALPH KYTE-POWELL, JULY 2014
90 Points: ‘This Barossa shiraz could easily sell for more. It’s surprisingly complex, with a core of jammy berry characters, fruitcakey spice and richness, a flinty touch, and a succulent palate. (Screw cap; 14 per cent alcohol.) Ageing? Drink over 2 years. Food ideas Lamb burgers; eggplant lasagne.’
THE WEEKEND HERALD, NEW ZEALAND JULY 2016
'This wine has won so many medals and trophies and five-star ratings that someone is bound to say, “Sandpiper, why can’t you just step aside and give someone else a go please?” But it won’t be me. I love the lick of leather, black berry fruit, chocolate and coffee characters in this Barossa bonza, which, when combined with sweet smoke, dried herb and pepper flavours, creates a warming, juicy, dangerously drinkable wine.'
JOHN HAWKESBY, CANVAS MAGAZINE, JULY 2014
‘Any shiraz from Australia’s Barossa Valley is guaranteed to storm the barricades of any palate. Big, rich and ripe but not aggressive, this has loads of berry fruit and spicy oak character with ripe plum and toasty, woody flavours matched with soft, round tannins. A savoury style perfect with chops, casseroles or a chunky piece of steak. This is a classic Barossa shiraz, don’t hold back on the onions.’
SUNDAY CANBERRA TIMES, JUNE 2014
‘David Clarke and family own 275 hectares of vineyards at three locations along the Eden Valley hills – between Truro in the north and Mount Crawford to the south – and one on the Barossa Valley floor, slightly south of Tanunda. These lie in the Eden Valley and Barossa Valley wine regions – which combined form the large Barossa zone, the appellation used on Sandpiper Shiraz. From these vineyards winemaker Helen McCarthy makes a range of excellent wines, including this generous, satisfying shiraz. It combines bright, plump, ripe varietal flavour with a sympathetic touch of oak and soft tannins characteristic of Barossa shiraz.’
St Kitts, Milton Park, Kabininge