2024 'New Flame' Shiraz
Farmed by Fiona Wood, McLaren Vale
NOSE
Blackberry
Vanilla Bean
Star Anise
PALATE
Grilled Plum
Baking Spices
Leather
Dark, brooding black fruits lead the nose, layered with subtle, earthy spices - think cracked pepper, dried herbs and a hint of forest floor. On the palate, stainless steel fermentation and neutral oak ageing keep the spotlight firmly on the fruit: pure, vibrant and unadorned. A gentle warmth lingers on the finish, rounding out the wine with a fine but confident structure.
Shiraz was fermented as 75% destemmed and 25% whlolebunches in an open top stainless steel fermenter. Pumpovers took place daily with for the first half of primary fermentation with piegage following once the tannin profile built. After 20 days on skins, the wine was pressed to tank for settling prior to racking into seasoned French hogs heads for elevage.
Farmed by Fiona Wood, McLaren Vale
NOSE
Blackberry
Vanilla Bean
Star Anise
PALATE
Grilled Plum
Baking Spices
Leather
Dark, brooding black fruits lead the nose, layered with subtle, earthy spices - think cracked pepper, dried herbs and a hint of forest floor. On the palate, stainless steel fermentation and neutral oak ageing keep the spotlight firmly on the fruit: pure, vibrant and unadorned. A gentle warmth lingers on the finish, rounding out the wine with a fine but confident structure.
Shiraz was fermented as 75% destemmed and 25% whlolebunches in an open top stainless steel fermenter. Pumpovers took place daily with for the first half of primary fermentation with piegage following once the tannin profile built. After 20 days on skins, the wine was pressed to tank for settling prior to racking into seasoned French hogs heads for elevage.
Farmed by Fiona Wood, McLaren Vale
NOSE
Blackberry
Vanilla Bean
Star Anise
PALATE
Grilled Plum
Baking Spices
Leather
Dark, brooding black fruits lead the nose, layered with subtle, earthy spices - think cracked pepper, dried herbs and a hint of forest floor. On the palate, stainless steel fermentation and neutral oak ageing keep the spotlight firmly on the fruit: pure, vibrant and unadorned. A gentle warmth lingers on the finish, rounding out the wine with a fine but confident structure.
Shiraz was fermented as 75% destemmed and 25% whlolebunches in an open top stainless steel fermenter. Pumpovers took place daily with for the first half of primary fermentation with piegage following once the tannin profile built. After 20 days on skins, the wine was pressed to tank for settling prior to racking into seasoned French hogs heads for elevage.