Ceravolo Shiraz 2011 (12x 750mL) Adelaide Plains, SA

OENOLOGY - SHIRAZ

Estate Grown – Single Vineyard

“The best wines are grown in the vineyard”

We live by that adage.

No fruit is introduced from outside our own Estate.

The grapes are harvested at night under optimum conditions and is in the winery before the sun comes up..

The fruit was crushed and de-stemmed in a roller crusher and all stalks removed.

We do not add SO2 prior to fermentation. Acid, if necessary, is adjusted by addition of Tartaric Acid.

A neutral but vigorous yeast is introduced to initiate the fermentation process.

An open fermentation system is utilized.

Fermentation takes place in stainless steel static fermenters where the must is pumped over twice per day and the temperature controlled to achieve a fermentation rate of 1.5 to 2 Baume per day.

When fermentation reaches 1.5 Baume the ferment is pressed and transferred to American Oak Hogsheads (300l) where primary fermentation is completed.

The wine is then racked and returned to French and American Oak Hogsheads to undergo malolactic fermentation naturally. This gives it good length and a more integrated palate.

Post malolactic fermentation SO2 is added at a rate of 40 ppm. The wine is then allowed to mature for approximately 12 months on oak prior to final blending, filtering and bottling. We use only 10 to 15% new oak each year, predominantly American with some French, re-using them for 4-5 years, so that oak does not dominate the varietal soft fruit Shiraz flavours.

Further maturation occurs post-bottling

Ceravolo Shiraz 2011 (12x 750mL) Adelaide Plains, SA

Lot No: 0013-2486064

OENOLOGY - SHIRAZEstate Grown – Single Vineyard “The best wines are grown in the vineyard”We live by that adage.No fruit is introduced from outside our own Estate.The grapes are harvested at night under optimum conditions and is in the winery before the sun comes up..The fruit was crushed and de-stemmed in a roller crusher and all stalks removed.We do not add SO2 prior to fermentation. Acid, if necessary, is adjusted by addition of Tartaric Acid.A neutral but vigorous yeast is introduced to initiate the fermentation process.An open fermentation system is utilized.Fermentation takes place in stainless steel static fermenters where the must is pumped over twice per day and the temperature controlled to achieve a fermentation rate of 1.5 to 2 Baume per day.When fermentation reaches 1.5 Baume the ferment is pressed and transferred to American Oak Hogsheads (300l) where primary fermentation is completed.The wine is then racked and returned to French and American Oak Hogsheads to undergo malolactic fermentation naturally. This gives it good length and a more integrated palate.Post malolactic fermentation SO2 is added at a rate of 40 ppm. The wine is then allowed to mature for approximately 12 months on oak prior to final blending, filtering and bottling. We use only 10 to 15% new oak each year, predominantly American with some French, re-using them for 4-5 years, so that oak does not dominate the varietal soft fruit Shiraz flavours.Further maturation occurs post-bottling (270512-1)

$6.59
per Bottle

$79
per package

Bid to win

Overview

OENOLOGY - SHIRAZ

Estate Grown – Single Vineyard

“The best wines are grown in the vineyard”

We live by that adage.

No fruit is introduced from outside our own Estate.

The grapes are harvested at night under optimum conditions and is in the winery before the sun comes up..

The fruit was crushed and de-stemmed in a roller crusher and all stalks removed.

We do not add SO2 prior to fermentation. Acid, if necessary, is adjusted by addition of Tartaric Acid.

A neutral but vigorous yeast is introduced to initiate the fermentation process.

An open fermentation system is utilized.

Fermentation takes place in stainless steel static fermenters where the must is pumped over twice per day and the temperature controlled to achieve a fermentation rate of 1.5 to 2 Baume per day.

When fermentation reaches 1.5 Baume the ferment is pressed and transferred to American Oak Hogsheads (300l) where primary fermentation is completed.

The wine is then racked and returned to French and American Oak Hogsheads to undergo malolactic fermentation naturally. This gives it good length and a more integrated palate.

Post malolactic fermentation SO2 is added at a rate of 40 ppm. The wine is then allowed to mature for approximately 12 months on oak prior to final blending, filtering and bottling. We use only 10 to 15% new oak each year, predominantly American with some French, re-using them for 4-5 years, so that oak does not dominate the varietal soft fruit Shiraz flavours.

Further maturation occurs post-bottling

Region:
SA - Other South Australian
State:
South Australia
Country:
Australia

Winery Tasting Notes

Our shiraz, grows in the warm, temperate climate of the Adelaide Plains. It is known for its consistency from year to year … with a richness of colours and intense full fruit flavours and aromas.

Aged on sweet, toasty American and French Oak

Colour

Richly Coloured Dark Purple

Aroma

Dark Plum Fruits on the nose. Coffee and Chocolate with Peppery Shiraz Varietal Fruit

Palate:

A soft fleshy palate lingering with a smooth, velvety feel. An elegant balance of ripe mulberry, blackberry, strawberry and black cherry flavours … with a hint of chocolate and oriental spice … developing greater richness

and complexity over time.

Medals & Trophies

Gold Medal

CWSA 2015