2016 Terra Barossa Shiraz
Deep red with a purple hue on release. Creamy plum with blackberry and spice aromas. A medium to full bodied wine with a silky tannin backbone, a hint of spice and a grainy tannin finish.
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 warm dry spring led to into similarly dry conditions in December and January. The warm weather brought harvest on in the first week of February. A couple of good rain events led to milder conditions and a long even ripening period and excellent flavour development. The wine from 2016 show typical Barossa warmth and generosity and should age well.
17.5/20 - Raymond Chan, NZ Writer, March 2017
Dark, deep, near impenetrable black-red colour with youthful purple hues. The nose is firm and tightly bound with intense and deep aromas of ripe blackberry fruit along with black pepper and mineral detail, unfolding nuances of florals, dark herbs, spice and a suggestion of tar. Full-bodied, the palate has well-bound and firm flavours of blackberries with boysenberry, plum, black pepper, liquorice and jam elements, along with dark herbs and tar. The fruit forms a packed core with fine-grained tannin extraction providing good linearity. The acidity is ripe and integrated, and the wine carries to an elegant finish with light, lingering blackberry fruit. This is a youthfully tight and concentrated Shiraz with a fine-textured core of blackberry fruit with black pepper and liquorice flavours. Match with barbecued and roasted red meats over the next 4-5+ years.
St Kitts , Milton Park, Kabininge