COLOUR: Deep purple with crimson hues.
NOSE: An intense and complex mix of rich
Satsuma plums and dark berry fruits
with a hint of perfumed lift and well
PALATE: Soft and plush with a balanced,
textural palate of rich berry and
chocolate flavours pulled together
with an integrated tannin structure.
Good palate length and elegant,
The Saury Trophy for Best 2014 Shiraz, Class 10: 2016 Barossa Wine Show (Class 10)
The Mobile Travel Agents / Qatar Airways Trophy for Most Outstanding Barossa Wine, Premium Classes: 2016 Barossa Wine Show (Classs 10)
The Rod Schubert Trophy for Most Outstanding Barossa Red Wine, Premium Classes: 2016 Barossa Wine Show (Class 10)
Double Gold Medal: 2016 San Francisco International Wine Competition
Gold Medal: 2016 Barossa Wine Show (Class 10)
Silver Medal: 2016 Decanter Asia Wine Awards
Silver Medal: 2016 China Wine & Spirits Awards
Silver Medal: 2016 Perth Royal Wine Show (Class30)
Shiraz was sourced predominantly from low-yielding vineyards across the Barossa Valley floor, which provide intensity and rich, bright fruit character. This was supplemented by cooler climate Eden Valley fruit contributing fragrance, elegance and subtle spicy notes.
Good winter and early spring rains set the vines up
well, but windy conditions during fruit-set, and
unseasonal November frosts lowered yields. Warm
days and relatively cool nights in late spring and
summer, and a cool mid-February with heavy rains,
delayed harvest and lengthened ripening. Reds are
rich and varietal with great colour and structural line.
Following crushing, individual vineyard batches were
fermented with a mix of plunging and pumping-over applied to allow optimum
release of colour and flavour without excessive extraction of tannin. After pressing the wines were racked to 85% seasoned and 15% new French oak for 21 months maturation prior to blending, gentle fining and bottling.
Gold Label Shiraz is great with roast beef with caramelised onion marmalade, or sizzling Mongolian lamb.
Enjoyable on release or will develop complex, integrated flavours with six to eight years careful cellaring.
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