2014 Sandpiper Shiraz
Deep red with purple hues. Sultry blackberry, plum and a subtle smoked meat character on the nose. The palate is soft and silky with strong flavours and a linear acid line. Throughout the palate the wine has subtle chocolate and cedar French oak character.
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 2013 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.
Top 100/Blue Gold at 2016 Sydney International Wine Competition
Gold at 2015 Royal Melbourne Wine Show
Gold at 2015 Barossa Wine Show
Silver at 2015 Royal Adelaide Wine Show
4 Stars - Winewise Red Championship 2016
An utterly delicious shiraz which is packed with blackberry varietal flavour and is very approachable. A bargain.
90 Points / Silver Ribbon - Huon hooke
Sydney Morning Herald 02/02/2016
90/100 - Best under $20
A juicy, likeable Barossa shiraz at a great price. Berry, plum, spice on the nose introduce a medium-bodied, supple red. (Screwcap; 14 per cent alcohol.)
Ageing: Drink over three years.
Food idea: Lasagne.
New Zealand Herald - 2/12/2015
"With barbecues aplenty over the holiday season, it’s good to get in some robust reds to pair with chargrilled flavours .ThornClarke’s Sandpiper is a great value shiraz with more depth than most at this price to its plush black plum and berry fruit, with hints of char and spice and meat-friendly tannins. "
St Kitts, Milton Park, Kabininge