1999 Shotfire Shiraz

Comments

Ripe plum and mulberry on the nose showing typical Barossa Shiraz characters. New oak is integrated and rounds off the palate, finishing with vanilla and chocolate under tones. A big warm Barossa wine that will cellar well.

Vinification Notes

Crushed and de-stemmed into closed fermenters. Inoculated 1 day after crushing with yeast of French origin. Maximum fermentation temperature 29°C - 32°C. Pumped over 2 x per day, incorporating oxygen. Free run removed from skins. 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

28 months in American (40%) and French (60%) oak hogsheads.

Blend

100% Shiraz

Harvested

March 1999

Cellaring

Drinking well now but will respond to extended cellaring.

Region : 

Barossa

Bottled : 

April 2002

Total Acidity : 

7.79

Alcohol : 

14.5

Residual Sugar : 

3.8

Tasting Notes