2013 Shotfire Cabernet Shiraz
Deep red in colour with brick hues on release. Leafy cabernet varietal cabernet is balanced 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 destemmed 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 maturation, while summer mean maximum temperatures were cooler than average.
Bronze at 2015 The Great Australian Red Challenge
Bronze at 2015 SAN FRANCISCO INTERNATIONAL WINE COMPETITION
James Halliday’s Wine Companion 2017
90 Points – The blend of the two main black fruits is also a blend of blackcurrant and blackberry, which is as it should be, of course, but then there's a crossfire between the juiciness of the fruit flavours and the savoury tannins (the last the contribution of cabernet I would assume).
St Kitts, Milton Park, Kabininge