2015 Sandpiper Shiraz

Comments

Deep red with purple hues on release. Lifted plum and stone fruit with blackberry and spice aromas. A medium to full bodied wine with excellent fruit, a hint of spicy oak and a plush tannin finish.

 

Vinification Notes

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.

Vintage Notes

2015 Vintage was characterised by a dry period extending from July to April, together with warmer than usual temperatures during Spring until mid January which advanced maturity on lower yielding vines. Mild temperatures from Mid January slowed maturities concentrating flavour and intensifying colour development.

Harvested

Feb-March 2015

Blue Gold at 2017 Sydney International Wine Competition

Silver at 2016 San Francisco Wine Show

Silver at 2016 International Wine Challenge

Silver at 2016 New Zealand International Wine Show

Bronze at 2016 Perth Royal Wine Show

Bronze at 2016 Drinks Biz Global Shiraz Masters

Bronze at 2016 IWSC

Bronze at 2016 National Wine Show

Bronze at 2016 Hobart Wine Show

16.5/20 - Raymond Chan, NZ Writer, April 2016

Very full, near impenetrable, black-hued ruby-red colour with purple tints.  The nose is fine in proportion with tightly-bound, penetrating aromas of ripe blackberry, plum and liquorice fruit, along with black pepper, spices and subtle, minerally reduction.  This is soft and integrated.  Medium-full bodied, the flavours of black berried fruits, liquorice and black pepper are detailed with spice and eucalypt notes along with some minerally, earthy reduction.  The wine is elegant in presentation with a softly extracted, fine-textured core, balanced by fresh, lacy acidity.  This has good drive and linearity, with concentration and presence, and carries to a long finish of black fruits, pepper and minerals.  This is an elegantly concentrated, fine-textures Shiraz with black fruits and some minerally, reductive detail.’ 

91 Points - Wine Spectator, April 2016

Fresh earth, toasted cumin and black tea flavours are dark and dense, with black liquorice and thick tannin's forming a backdrop to the blackberry and plum compote notes. Persistent on the finish.

4 1/2 Stars / Best In Class ($15 - $20) - Winestate Magazine ' Worlds Best Shiraz Comp' 2017

Savoury meaty aromas with slight floral-like lift. Dark sweet / savoury fruit on the palate with good use of oak, fresh acidity and very firm tannins which will resolve with time.

New Zealand Drinks Biz Magazine - June 2016

This well known South Australian wine is made with grapes sourced from company vineyards in the Barossa Valley and the wine was aged in a mix of French and American oak. This combo creates an interesting range of complex flavours of savoury earthy notes with rich coconuty aromas, both flattering the black cherries, plum, vanilla and smoky flavours. It's dry, with pronounced smooth tannins and it drinks well now but has potential to age for five to six years and soften over that time.

Winestate Magazine Mainfrieght World's Greatest Shiraz 2016

4.5 Stars / Top of Category

Raymond Chan, NZ, April 2016

16.5/20 - Very full, near impenetrable, black-hued ruby-red colour with purple tints. The nose is fine in proportion with tightly-bound, penetrating aromas of ripe blackberry, plum and liquorice fruit, along with black pepper, spices and subtle, minerally reduction. This is soft and integrated. Medium-full bodied, the flavours of black berried fruits, liquorice and black pepper are detailed with spice and eucalypt notes along with some minerally, earthy reduction. The wine is elegant in presentation with a softly extracted, fine-textured core, balanced by fresh, lacy acidity. This has good drive and linearity, with concentration and presence, and carries to a long finish of black fruits, pepper and minerals. This is an elegantly concentrated, fine-textures Shiraz with black fruits and some minerally, reductive detail. Match with barbecued and grilled red meats over the next 3-4 years. Fruit from ‘St Kitts’, ‘Milton Park’ and ‘Kabininge’, fermented to 13.0% alc., the wine aged 12 months in French and American oak.

Region : 

Barossa

Vineyards : 

St Kitts, Milton Park, Kabininge

Bottled : 

January 2016

Alcohol : 

14.5%

Tasting Notes