Ram’s Leap Shiraz. “Old world sophistication with an Australian pedigree”. The Shiraz is fermented with a Rhone yeast at 29-30 degrees Celsius. This is to emulate the elegant style of the wines of the “Cote du Rhone” with a hallmark Australian intensity. The ultra low yield (2 tonnes/acre) harvested from the Shiraz blocks is a testament to the intense flavour and colour profile and the reason why it is our flagship varietal. After an extended time on skins (14 days) the wine is left to mature for 12 months in 2-3 year old American oak. This allows the wine to retain its delicate fruit expression and display luscious cocoa characters on the palate.
- NSW - Other New South Wales
- New South Wales
Winery Tasting Notes
Intense dark cherry red in colour.
The nose hints of white pepper and attractive summer fruit.
The palate is vibrant blackcurrant and mulberry flavours. A well-balanced finish with chocolate overtones developed from maceration with American oak.
Now up to 2018.