2017 SV Stone Well Shiraz

$20.00

TASTING NOTES

Dark and broody, with hints of warm baking spice, blood plums and dark berries on the nose. Rich, dark fruits and cherries mixed with vanilla and earthy tones lead to rolling dark chocolate tannins on the palate. A wine of power with restrain, a true expression of this Vineyard site. Careful cellaring will only unravel more that this wine has to offer.

Vintage 2017
Vineyard Stone  Well
Varieties 100% Shiraz
Alcohol 15% / vol.
pH 3.65
Titratable Acidity 5.7g/L
Category: SKU: 9339955000843_2016-1-1-1

Description

Following a wetter than average winter and spring with below average summer temperatures, Barossa’s’ 2017 harvest was three to four weeks later than in recent years. As the season progressed, later ripening varieties like Mataro and Grenache were tracking four to five weeks later. The mild conditions and healthy soil moisture levels were pertinent for flavour development and conducive to ‘filling’ out the berries resulting in higher than average yields.

2017 vintage promises to deliver an array of wine styles from ‘bright aromatic wines’ to ‘vibrant, intense, well structured’ and ‘dense, concentrated’ wines from the earlier-picked vineyards.

Planting of Shiraz on our Stone Well property began in 2001. With careful selection of clone, aspect and soil the Shiraz has an opportunity to express purity of varietal characters but also the “terroir” of this site. Trained onto a single cordon wire, the rows run East-West, which aids in protecting the fruiting zone from the late afternoon sun. The North Westerly facing aspect has moderately deep red/brown clay soils with underlying calcareous chalk. The late ripening vineyard is well suited to these soils retaining fresh canopies by harvest that deliver well balanced fruit unharmed by excessive heat exposure.

Once harvested, the fruit is destemmed to an open top fermenter. The must is inoculated and allowed to ferment between 22-25oC until dry. The cap is managed by pumping over twice daily without splashing and the occasional pigeage. Once primary fermentation has been completed the skins are retained to macerate for a further 7 days before being bag pressed and racked to new and seasoned French oak. The wine was bottled 18 months after harvest to ensure the style retains its vibrancy and primary fruit freshness.