2002 Shotfire Cuvée
Ripe lush red fruits, macerated strawberries, blueberry and raspberry with hints of cedar wood on the nose complemented by layers of caramel and cassis on the palate. Supple rich tannins enhance the length and elegance of this wine.
Crushed and de-stemmed into closed fermenters. Inoculated one day after crushing with yeast of French origin. Maximum fermentation temperature 25°C - 27°C. Pumped over twice per day, incorporating oxygen. Free run removed from the skins. Pressed using a membrane press. Pressings kept separate from free run, then fined and re-blended back to the free run. The wine was then inoculated for malolactic fermentation.
12 months in American and French hogsheads - 40% new and 60% in 2nd and 3rd fill barrels.
54% Cab Sauv, 23% Cab Franc, 14% Merlot, 9% Petit Verdot
The best vintage in the Barossa Valley in more than a decade. A very cool and mild summer provided an extremely long ripening period, resulting in fruit with perfectly balanced acidity and baume.
March and April 2002
Drinking well now but will respond to 3-5 years cellaring.
|Total Acidity :||