1999 William Randell Shiraz
This wine is strictly an individual barrel selection. Only the very best barrels were selected for this blend. William Randell Shiraz has all the power you would expect from a Barossa Valley Shiraz, while retaining the finesse and complexity of a world-class wine. Morello cherries on the nose. Classic ripe red berries. Rich, round soft tannins, ripe blackcurrants wrapped in layers of chocolate and vanilla add to the wine's complexity. Firm yet integrated acid add to the length of this wine's finish. A great wine to cellar for many years.
Crushed and de-stemmed into closed fermenters. Maximum fermentation temperature 29°C - 31°C. Pumped over 2 x per day, incorporating oxygen. Rack and return every second day. 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.
30 months in 25% American hogsheads, 55% new French hogsheads, the balance in 2nd and 3rd fill American and French hogsheads.
|Total Acidity :||
|Residual Sugar :||