The majority of the fruit is from our Yertabulti Vineyard which is on an elevated site east of the town of Clare. The shiraz vines on the 'Terra Rossa' soils are naturally very low yielding and always display outstanding intensity and varietal character.
- SA - Clare Valley
- South Australia
91 PTS - "Good hue; typical of the Clare Valley, with solid structure underpinning the black fruits; good oak and tannin balance augments the spicy / mocha notes also present." - James Halliday, Australian Wine Companion 2010
90 PTS - "It was a pleasure to have this in my mouth. It’s an effective mix of savoury earthiness (and maybe even a touch of bottle development) and sweet, raspberried, raisiny fruit flavour. It’s well flavoured but not weighty, and once you swallow the sweetness wins out, leaving your mouth awash with licorice and lollies. This is a good honest red." - Campbell Mattinson, Winefront.com.au, Feb 2009
"Very traditiol, developed style. Good oak/fruit balance with delicious chocolaty notes and supported by firm, ripe tannins." - Winestate, May 2009
Winery Tasting Notes
The 2006 Knappstein Shiraz displays typical Clare Valley style and texture. Intense flavours of blackberry, plum and cherry underpin the rich textural palate while underlying hints of menthol and chocolate intertwine beautifully with seamless sandy tannins and spicy French oak. An elegant nose with understated violet aromas completes this classy Clare Valley Shiraz.
Vintage: The 2006 vintage boasted excellent ripening conditions with mild temperatures through February and March ensuring the accumulation and preservation of delicate Clare Valley
style and texture. Below average winter rainfall resulted in decreased crops which guaranteed wonderful intensity of fruit and concentration of flavours.
Vineyard: The majority of the fruit is from our Yertabulti Vineyard which is on an elevated site east of the town of Clare. The shiraz vines on the 'Terra Rossa' soils are naturally very low yielding and always display outstanding intensity and varietal character.
Winemaking: The wine was made with minimal intervention to preserve fruit purity. Fermentation occurred in Potter (static) and open fermenters, with gentle extraction of flavours and texture through pumping over once a day and hand plunging. Ferment lasted around 14-18 days. The skins were then pressed and wine allowed to settle before being transferred to barrel for two years.
Cellaring: This wine will reward ageing for up to 6 years.
Technical Information: Vineyards: 100% Clare Harvest Date: 6th March – 9th Marchl
Blend: 100% Shiraz Sugar at Harvest: 13.8–14.5 Baume Bottling Date: July 2008 Acidity: 6.20 grams/litre pH: 3.40 Alcohol: 14.5% alc.vol Standard Drinks: 8.6 For further information please contact