Overview
A complex array of ripe fruit and oak. A richly layered palate of raspberry and hints of liquorice and peppery spice.
Colour: Deep plum with purple hues.
Nose: A complex array of ripe fruit and oak. Vibrant red forest berries with hints of spice and liquorice.
Palate: A richly layered palate of raspberry and hints of liquorice and peppery spice. All intertwined with subtle oak maturation characters and lingering, fine grained tannins.
Food Matching: Braised red wine and herbs beef ribs, a hearty cassoulet or fresh pasta with shaved truffles.
Coonawarra’s 2015 vintage was amongst the earliest on record. An ideal growing season with slightly above average temperatures and dry conditions delivered rich, full bodied Shiraz grapes with deep colour, generous fruit concentration and smooth, fine tannins.Oak maturation: Maturation for 14 months in predominantly aged French oak (91%) and 9% new American oak barriques has added complexity and suppleness.
INFORMATION DETAILS
Grape Variety: Shiraz
Region: Coonawarra
Harvest: 23 March - 02 April 2015
pH: 3.39 Acidity: 6.5 g/L
RS: <2.5 g/L Alc/vol: 13.5%
Cellaring potential: Will age gracefully for 15 years
Nose: A complex array of ripe fruit and oak. Vibrant red forest berries with hints of spice and liquorice.
Palate: A richly layered palate of raspberry and hints of liquorice and peppery spice. All intertwined with subtle oak maturation characters and lingering, fine grained tannins.
Food Matching: Braised red wine and herbs beef ribs, a hearty cassoulet or fresh pasta with shaved truffles.
Coonawarra’s 2015 vintage was amongst the earliest on record. An ideal growing season with slightly above average temperatures and dry conditions delivered rich, full bodied Shiraz grapes with deep colour, generous fruit concentration and smooth, fine tannins.Oak maturation: Maturation for 14 months in predominantly aged French oak (91%) and 9% new American oak barriques has added complexity and suppleness.
INFORMATION DETAILS
Grape Variety: Shiraz
Region: Coonawarra
Harvest: 23 March - 02 April 2015
pH: 3.39 Acidity: 6.5 g/L
RS: <2.5 g/L Alc/vol: 13.5%
Cellaring potential: Will age gracefully for 15 years