2014 Milton Park Shiraz
The nose is lifted berry fruits, with hints of dark chocolate and spice. The palate is medium bodied with intense plummy fruit. This plummy fruit fills the whole palate and combined with the soft and approachable tannins creates a very mouth filling wine. The length of flavour is long with plumy and liquorice fruit and spicy 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 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.
Several warmer weeks in January and February ensured the reds developed excellent colour and fruit character whilst maintaining good acid structure and overall balance.
88 Points - Josh Reynolds, Vineous
Bright violet. Dark berries, licorice, mocha and black pepper on the nose, backed by a musky herbal nuance. Sweet and open-knit, offering jammy cherry, blackberry and bitter chocolate flavors that show a hint of back-end warmth. Finishes on a spicy cracked pepper note, displaying rounded tannins and good length.
Matthew Jukes Top 100 Australian Wines - 2016
This great wine is my entry level Shiraz of the year. Congratulations to Thorn-Clarke for managing to capture the exuberance of this variety, seasoning it with just the right amount of American oak and also dodging any confected notes whatsoever! It's not as easy as it sounds and these guys have hit the jackpot with this energetic, aromatic wine.