Barramundi Shiraz 2020 (Australia)

Barramundi Shiraz 2020 (Australia)American & French oak Ripe cherry & plum Caramel & coffee beans Silky tannins "Sweetly ripe and fragrant with Black Doris plum, dark cherry, floral and mixed spice aromas, followed by a medium full bodied palate delivering bright fruit flavours with smooth texture and polished tannins. Well rounded and easy to enjoy. At its best: now to 2025" Sam Kim, Wine Orbit, May 2022 Dark fuchsia colour in the glass. Ripe cherry & plum aromas with intense spicy

• American & French oak
• Ripe cherry & plum
• Caramel & coffee beans
• Silky tannins

"Sweetly ripe and fragrant with Black Doris plum, dark cherry, floral and mixed spice aromas, followed by a medium-full-bodied palate delivering bright fruit flavours with smooth texture and polished tannins. Well rounded and easy to enjoy. At its best: now to 2025" Sam Kim, Wine Orbit, May 2022

Dark fuchsia colour in the glass. Ripe cherry & plum aromas with intense spicy notes as black pepper accompanied with subtle liquorice, caramel and lightly roasted coffee beans. This full-bodied Shiraz has a good length on the palate and is showing fresh and rich fruit driven flavours with silky tannins.

Climate Hot, dry and minimal frost across the region during the period of critical growth led growing high quality grapes with intense varietal flavours. The dry winter reduced yields from some vineyards planted on sandy soils but overall yields were as expected. Water deficit in the soil between veraison and maturity stages enabled rich and concentrated red forest fruit flavours in red wines.

Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour, increase both colour and flavour intensity. After night harvesting, grapes crushed into static fermenters. After a brief cold soak to extract colour and flavour, the must inoculated with selected yeast strain that helps stabilizing colour and producing fruity and spicy aromas. Controlled fermentation occurred over seven days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. Wine drained off skin at the time of having fleshy tannins and good body. Afterwards, settling has occurred for three weeks before racking the wine onto new French and American oak for 6 months.

Food Pairing: Roasted leg of lamb or Robust Italian pasta dishes.