2001 Sandpiper Shiraz
Upfront, ripe juicy raspberries, cherries and tobacco leaf. Soft round tannins and a delicious lingering finish with hints of oak. A very rewarding wine at this level.
Crushed and de-stemmed into closed fermenters. Inoculated 1 day after crushing. Maximum fermentation temperature 32°C. Pumped over 2 x per day, incorporating oxygen. Pressed using a membrane press. Pressings kept separate from free run and then fined and re-blended back to the free run. Inoculated for malolactic fermentation.
French and American oak were used to age the wine for 14 months.
Late March to early April 2001
Drinking well now but will respond to 3-5 years cellaring.
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