Wine making notes:
This Shiraz was produced from handpicked grapes from the Barton Estate vineyard near Murrumbateman. It was fermented using wild yeast and a small percentage (10%) of whole bunch fruit. Limited hand plunging, an extended maceration period of 15 days and ageing in seasoned oak puncheons helped produce the desired wine style. No fining and minimal filtration.
Medium purple appearance with a fragrant aroma that is driven by a mixture of red and black berry fruit. Complexity is showing through spice, pepper, liquorice and background cedary oak. A distinctly elegant, medium bodied wine with a juicy mid-palate, fine silky tannins and desirable length.
Decant and serve at 17⁰C
Harvest Date: 28th February 2016
Bottled: February 2017
Released: March 2017
Maturation: 8 Months in aged French oak puncheons.
Cellaring: 8-10 Years
Titratable Acidity (g/L): 5.7
Residual Sugar (g/L): <0.2