2016 Sandpiper Shiraz
Deep purple red. Aromas of ripe plums, cherries and earth with subtle notes of vanilla and cloves. The aromas follow through onto the palate with a fruit focus, subtle oak notes and soft, rounded tannins. The wine walks the line between medium and full bodied with a plush mouthfeel.
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.
Gold / Top 50 Wines at 2017 New World Wine Awards
Silver Outstanding at 2017 International Wine & Spirits Competition
Silver at 2017 New York World Wine & Spirits Competition
Silver at 2017 Queensland Wine Show
Bronze at 2017 Royal Melbourne Wine Show
Bronze at 2017 Barossa Wine Show
Bronze at 2017 New Zealand International Wine Show
Bronze at 2017 Perth Royal Wine Show
Bronze at 2017 Sydney Royal Wine Show
Bronze at 2017 San Francisco International Wine Show
Bronze at 2017 Korean Wine Show
Bronze at 2017 Shanghai International Wine Show
90 Points - Josh Reynolds, Vineous
Youthful purple. Black and blue fruits, vanilla and licorice on the perfumed nose. Sweet and broad in the mouth; a peppery note adds spicy lift and cut to sweet cassis and blackberry flavors. Supple tannins come in late, adding shape to a long, dark-fruit-dominated finish.
90 Points - Josh Reynolds, Vineous
Dark purple. Ripe cherry and dark berry aromas are complicated by suggestions of black pepper, licorice and mocha. Plush, broad and appealingly sweet, offering pliant black and blue fruit flavors and a spicy nuance that builds with aeration. The clinging, dark-fruit-dominated finish shows gentle tannic grip and very good persistence.
90 Points - Bob Campbell MW, June 2017
Deeply tinted red with dark berry, black berry, wood-smoke, liquorice and vanilla flavours. Soft-textured wine in an appealing and accessible style. Offers good value at this price
90 Points - Winefront, May 2017
Dark cherry and red berries, sage and toast, vanilla perfume. Medium to full bodied, plum and well-rounded, with powdery soft tannin, balanced acidity, some savoury tarry flavour, but pretty much fresh and friendly. Finish is solid too. Nicely done. Good drink here.
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