COLOUR: Deep crimson with purple hues.
NOSE: Complex layers of black and blue fruits with notes of liquorice, dark chocolate and warm spice.
PALATE: Fruit generosity and textural, plush tannins combine to provide a wine with intensity of flavour, density on the palate, and fruit length on the finish. Subtle nougat oak supports the fruit and provides creaminess to the texture. Tannins are powdery and layered, building through the mid palate and coming together to support a generous, long finish. A complete wine with power and intensity, yet finesse, character and eminent drinkability.
Gold Medal: 2018 Royal Adelaide Wine Show (Class 33)
Silver Medal: 2018 International Wine Challenge
Silver Medal: 2017 San Francisco International Wine Competition (Class 231)
Silver Medal: 2017 Decanter World Wine Awards
Good winter rains set the vines up well for the growing season. On average yields were slightly low, which, combined with dry conditions, allowed for an early harvest. Conditions remained dry and moderate throughout, allowing optimum ripening. Quality was excellent, with good colour, balance of sugar and flavour, and attractive tannin development.
51% Barossa Valley | 33% McLaren Vale | 16% Langhorne Creek
Batches of fruit from each vineyard were fermented separately in small open-top fermenters for 5 to 10 days. Plunging and gentle irrigation were used to work the cap and optimise flavour, colour and tannin extraction, providing for concentration and depth of fruit, while keeping tannins plush. Select batches completed fermentation in barrel, contributing to mid palate texture, while others finished fermentation on skins, providing structural length and focus. After 16 months’ oak maturation, each batch was carefully assessed before blending, to create a truly synergistic wine that brings together the finest attributes of Shiraz from each viticultural region.
Matured in 80% seasoned and 16% new French oak, and 14% seasoned American oak for 16 months to incorporate further layers of complexity.
Brown Label Classic Shiraz is great with Argentinian-style T-bone steak, or slow- roasted saltbush lamb with rosemary and root vegetables.
Will develop with age, softening and mellowing to reward a decade or more of careful cellaring.
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