All of the grapes were fermented in small batches to retain their sub-regional characters. A cultured yeast was used to start the fermentation and the wine spent 7 days on skins at 26°C. All of this encouraged maximum extraction yet retaining the dense, spicy fruit flavours which Shiraz is renowned for. After gentle pressing the wine spent 18 months in seasoned-French & American oak hogsheads. After maturation each parcel was carefully assessed for its unique role in the final blend.
- SA - Barossa
- South Australia
The 2011 Grand Barossa Shiraz has just a touch of Cabernet Franc in the blend. Deep garnet-purple colored, it presents lovely and intense ripe black fruit and blueberry preserve notes on the nose with hints of violets, chocolate, pepper and vanilla. Medium to full-bodied and generously fruited in the mouth, it has a good backbone of medium level rounded tannins and lively acidity, finishing long. Drink it now to 2016+. Rating 89 - Lisa Perrotti-Brown MW, eRobertParker.com (DEC/2012)
Winery Tasting Notes
Grand Barossa Shiraz epitomises the premium international reputation for Shiraz which has made the Barossa Valley famous. Lifted aromas of blackberry, plum and black pepper are accompanied by spicy, dark berry fruits on the palate.
Drinks well now or cellar for 7 years
Peppered beef tenderloin with portobello-Marsala sauce. Garlic roast pork