2002 Shotfire Shiraz
Dried apricots, caramelized figs, marzipan and ripe red berries combined with fragrant vanilla and hints of coconut work beautifully together to create a classic Barossa Shiraz. Velvety, dense texture, with layers of soft fruit, oak and tannin create truly powerful yet elegant finish.
Crushed and de-stemmed into closed fermenters. Inoculated the 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.
12 months in 40% new French and American hogsheads and the balance in
2nd and 3rd fill American and French hogsheads.
92.6% Shiraz, 7.4% Cab Franc
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.
Drinking well now but will respond to extended cellaring.
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