About This Wine
Open Top Fermented | Basket Pressed
The grapes for this were 100% de-stemmed and 80% berries crushed while 20% whole berries remained before being transferred into open top fermenters. Fermentation was kept on the cooler side with a punch down twice a day and rack and return daily for 10 to 14 days. After fermentation the wine was then drained to oak barrels and skins were hand shovelled out of the fermenters into the basket press. The pressings from the basket press are never over extracted, although they may lack the fruit intensity of the free run, the pressings blended back in add tannins for structure.
Appearance: Dark core with a crimson/magenta rim.
Aroma: Spectacularly vibrant with black cherry, mulberries and plum along with elderberry a character distinct from the Moppa Hill vineyards. There are also some earthy notes and hints of sage, cinnamon and cloves.
Palate: Medium bodied with superb drinkability now. Abundance of dark fruit flavours with soft acidity and smooth supple tannins.
Region: 100% Barossa Valley
Sub Region: 74% Greenock & 26% Moppa
Peak Drinking: 2018 – 2025 with careful cellaring.
Barossa Valley Wine
The Barossa Valley wine region has historically and currently still is one of Australia's most prestigious premium wine producing regions. Located just 60km north east of Adelaide city centre, the climate there is very hot and dry which is perfect for the big bold reds the area is famous for.
A straight Shiraz is what Barossa is most well known for, however Rhone blends, such as Shiraz Cabernet are also very popular. While much less prevalent, white wines (Chardonnay, Riesling, Semillon) are planted on the higher altitude hillsides where the ocean breeze cools temperatures down to a level suitable for producing these varieties as well.
Some of Australia's earliest Shiraz plantings can be found here dating as far back as the 1850's. While not always a guarantee of quality, it might be worth seeking out and trying one of the region's "old vine shiraz" if you haven't yet.