1999 Shotfire Shiraz
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.
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.
28 months in American (40%) and French (60%) oak hogsheads.
Drinking well now but will respond to extended cellaring.
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