2002 Shotfire Cuvée

Comments

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.

Vinification Notes

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.

Maturation

12 months in American and French hogsheads - 40% new and 60% in 2nd and 3rd fill barrels.

Blend

54% Cab Sauv, 23% Cab Franc, 14% Merlot, 9% Petit Verdot

Vintage Notes

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.

Harvested

March and April 2002

Cellaring

Drinking well now but will respond to 3-5 years cellaring.

Region : 

Barossa

Total Acidity : 

6.54

Alcohol : 

14.9

Tasting Notes