Overview
dark, garnet red; blackberry, blackcurrant, red currants, plum, spice, cigar box; dark fruits and spice with fleshy, supple tannins
Named after a locale in the Australian Pyrenees, Shay’s Flat is produced on an east facing ridge in the southern foothills. It appears as a natural amphitheater with red soils of schist, quartz and rich clay. The vineyard features ten hectares of Shiraz in two parcels.
Grape variety
Cabernet Sauvignon
Terroir
A mixture of deep red soil, schist, quartz and clay.
Harvest
Harvested at night in late April to ensure flavour ripeness.
Vinification
The fruit was destemmed and transferred into a concrete tank where it was kept cool. Within a few days the indigenous yeasts started fermentation and the cap was managed through pump overs, twice daily for a period of 5 – 6 weeks to maximise the polymerisation of tannins. The fermentation temperature was naturally kept low by the concrete tanks at around 28-32°C.
Maturing
The wine was gently pressed off skins, showing gritty yet supple tannins. A portion of the wine was transferred into French oak puncheons (approx. 40% new oak), and matured for approx. 10 months.
Tasting
Colour: dark, garnet red.
Nose: blackberry, blackcurrant, red currants, plum, spice, cigar box.
Palate: dark fruits and spice with fleshy, supple tannins, medium – full bodied.
Recommended food pairing: grilled meat, soft cheeses
Serving temperature: 16-17°C.
Ageing potential: more than 8 years.
Grape variety
Cabernet Sauvignon
Terroir
A mixture of deep red soil, schist, quartz and clay.
Harvest
Harvested at night in late April to ensure flavour ripeness.
Vinification
The fruit was destemmed and transferred into a concrete tank where it was kept cool. Within a few days the indigenous yeasts started fermentation and the cap was managed through pump overs, twice daily for a period of 5 – 6 weeks to maximise the polymerisation of tannins. The fermentation temperature was naturally kept low by the concrete tanks at around 28-32°C.
Maturing
The wine was gently pressed off skins, showing gritty yet supple tannins. A portion of the wine was transferred into French oak puncheons (approx. 40% new oak), and matured for approx. 10 months.
Tasting
Colour: dark, garnet red.
Nose: blackberry, blackcurrant, red currants, plum, spice, cigar box.
Palate: dark fruits and spice with fleshy, supple tannins, medium – full bodied.
Recommended food pairing: grilled meat, soft cheeses
Serving temperature: 16-17°C.
Ageing potential: more than 8 years.