2012 Shotfire Shiraz
On release the wine has a deep purple colour with a red hue. The wine has a lifted nose of clean blackberry fruit accompanied by mocha and spice. The palate displays sweet fruit characters dominated by blackberry and plum, complimented by cinnamon, clove and nutmeg characters. The wine is full bodied with natural tannin and oak maturation adding texture and complexity to the wine.
The grapes were de-stemmed into fermenters. Ferments were 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 allows maximum fruit expression in the wine. Pressing occurs approximately seven days after fermentation commences and the wine is then filled to American oak to mature (14 months in 40% new American hogsheads with the balance going into 2nd and 3rd fill barrels).
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.
Gold at 2014 New Zealand International Wine Show
Silver at 2014 International Wine and Spirits Competition
Silver at 2014 International Wine Challenge
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 Royal Adelaide Wine Show
Bronze at The 2014 Perth Royal Wine Show
BOB CAMPBELL, NEW ZEALAND, 2016
JAMES HALLIDAY WINE COMPANION 2014
92 Points: ‘A generous medium to full-bodied wine, the bouquet and palate offering plum, blackberry, and dabs of chocolate and vanilla ex oak first up, given complexity by the brambly, savoury finish.’
CAMPBELL MATTINSON WWW.WINEFRONT.COM.AU, 13TH OF JUNE 2014
92 Points: ‘Shotfire Shiraz is back to its reliable, full-bodied self. It’s a big red but it’s not overdone. It does taste of blackberry, coal and tar and the flavour profile is generally at the bigger, exaggerated end of the ripeness spectrum. But it retains a freshness, a clean drinkability, a gutsy rendition of elegance. Smoky, clovey, almost ferrous tannin is a welcome feature. As are gentle infusions of raspberry and vanilla cream. It’s good winter drinking.’
BOB CAMPBELL, NEW ZEALAND, 2015
RAY JORDAN, WEST AUSTRALIAN NOVEMBER, 2014
91/100: ‘A solid and concentrated Barossa Shiraz from a very good year. Dark plum and blackcurrant fruit concentration makes up a dense and opulently lush palate. Lots of oak influence with ripe firm tannins in support. Lovely lick of dark chocolate on the finish.’
STEPHEN TANZER'S INTERNATIONAL WINE CELLAR SCORES 2014
91 Points: ‘Bright purple. Sexy cassis, blackberry and vanilla aromas are complemented by hints of peppery spices, licorice and mocha. Fleshy and broad on the palate, offering intense dark berry flavours, a touch of spicecake and very good depth. The licorice and cassis notes repeat on the energetic, youthfully tannic finish.’
WINESTATE, THE ANNUAL EDITION, 2016
WINELIFE, HOLLAND, FEBRUARY/MARCH 2015
'Intense wine which funnily enough is very easy to drink. Ideal wine to pour at the table with dishes with a pronounced flavour like red meat with a garnish of earthy vegetables as parsnip.'
St Kitts, Milton Park, Kabininge