2000 Shotfire Shiraz
Ripe plum and dried palm dates showing typical characters of the dark rich Barossa soils. Hints of new oak integrated and rounded with vanilla and chocolate, create a long warm rewarding finish creating a kaleidoscope of flavours. Its richness has to be tasted to be believed.
Crushed and de-stemmed into closed fermenters. Inoculated 1 day after crushing. Maximum fermentation temperature 30°C. Pumped over 2 x per day, incoporating oxygen. Rack and return every second day. Pressed using a membrane press. Pressings kept from free run, then fined and re-blended back to the free run. The wine was then inocluated for malolactic fermentation.
20 months in American (62%) and French (38%) 300L oak barrels.
85.4% Shiraz, 14.6% Cab Franc
Drinking exceptionally well now but will cellar for 3-5 years.
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