2016 Barossa Trail Shiraz
Deep red colour on release. Plum with a hint of blackberry and aromatic spices. A medium to full bodied wine with vibrant fruit characters, spicy oak and a plush 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. Ferment temperatures remain in the 22-25 degree Celsius range which allows 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.
Bronze at 2017 Queensland Wine Show