2015 Shotfire Cabernet Shiraz
Deep red in colour with brick hues on release. Leafy cabernet varietal cabernet is bal-anced by ripe plum, licorice and slight eucalyptus characters on the nose. Upfront dark fruits and long grainy tannins dominate the palate in addition maturation on French oak adds spice and cedar like characters. The wine has a distinct acid backbone which gives the wine long persistence.
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 ferments 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 a mix of French and American oak to mature.
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 mat-uration, while summer mean maximum temperatures were cooler than average.
Silver at 2017 New York World Wine & Spirits Competition
St Kitts, Milton Park, Kabininge