The 2017 vintage in the Barossa saw cool, wet conditions during December, January and February with warmer conditions to follow resulted in a very late vintage. Extended hang time on the vine with increased canopy density due to the wet spring and summer allowed the fruit to attain excellent flavour ripeness while maintaining good levels of natural acidity.
After crushing and de-stemming, the fruit was fermented in a combination of open and static fermenters and pumped over 3 times per day for 6 – 10 days to achieve optimal flavour and structure. Several batches of the Shiraz were pressed directly into new French and European oak hogsheads and allowed to complete primary and secondary fermentation in oak. These components remained in oak for 8 months prior to blending with the unoaked components. The entire blend was then transferred back into oak where it matured for a further 9 months.
Appearance: Dark crimson and purple hue with depth and intensity
Bouquet: Overflowing with aromas of plum and mulberry balanced perfectly with milk chocolate and clove with a hint of vanilla sweetness.
Palate: Medium bodied, the palate mirrors the aromas, with bright fruit flavours of plum and mulberry, complimented with vanilla sweetness. The rolling chocolate tannins and subtle oak spice carry through entire length of the palate, finishing with a long lingering spice and subtle vanilla sweetness.
The 2017 vintage produced a lighter style of Shiraz and whilst the renowned Barossa fruit profile is evident, the resulting wine is slightly softer and approachable than in previous years.