2016 Shotfire Shiraz
Deep red with purple tints. Rich and concentrated dark fruits, with charry oak and mocha notes. The palate shows dense plum and mulberry with dark chocolate and savoury oak tannins. The wine is intense, balanced and shows great length on the palate.
The grapes were de-stemmed into fermenters. Ferments were 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 allows maximum fruit expression in the wine. Pressing occurs approximately seven days after fermentation commences and the wine is then filled to American oak to mature (14 months in 40% new American hogsheads with the balance going into 2nd and 3rd fill barrels).
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.
Gold at 2018 New Zealand Wine Show
Silver at 2018 International Wine & Spirit Competition
Bronze at 2018 Royal Adelaide Wine Show
Bronze at 2018 International Wine Challenge
Bronze at 2018 Decanter World Wine Awards
93 Points - James Halliday’s Wine Companion 2019
Opaque purple-red with a vibrant hue. Fresh blackcurrant fruit, a ripple of raspberry brightness and plenty of vanilla from 40% new American hogsheads, which also add grainy tannins. This helps to corset the wine into a medium-bodied, more athletic shape.
91 Points – Robert Parker Wine Advocate September 2018
Ripe, dark-fruited and sexy, the 2016 Shotfire Shiraz spent 14 months in American oak (40% new). Blackberries, cola and baking spices pick up hints of vanilla, while the full-bodied palate offers soft supple tannins and a long finish.
St Kitts, Milton Park, Kabininge