2005 Estate Shiraz Viognier
Tasting Notes
The wine is very complex showing herbs, exotic spices, liquorice, mulberry and earthy characters on the nose. Its palate is powerful with concentrated dark plum, toasty oak, hints of bacon, and the firm dry tannins with a savoury finish.
Food Suggestions: Ideal to serve with the finest rare roasted and peppered joint of beef.
Harvest Details
Vinification Details
Bottling Details
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Harvest Details
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After rain in early March, the 2005 autumn provided weeks of consistent sunny, mild days allowing ideal slow steady ripening. In Kangaroo Ground the grapes achieved full ripeness with great concentration of colour and flavour. In the cooler Whittlesea site the season produced grapes with more elegance and balance and wonderful spice characters.
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| Variety |
98% Shiraz, 2% Viognier |
| Vineyard |
66% sourced from Kangaroo Ground and 32% sourced from Whittlesea. The 2% Viognier was grown in the Yarra Valley. |
| Harvest Date |
9 April 05 (Kangaroo Ground) & 13 May 05 (Whittlesea) |
| Yield |
2.4 t/a |
| Beaume |
14.9 |
| Total Acid |
6.7 g/l |
| pH |
3.8 |
Vinification Details
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| Shiraz and fully ripe Viognier were co-fermented to achieve seamless integration of their flavours and aromas. Final blending limited the Viognier to 2% to ensure Viognier played only a subtle and supporting role in the blend. |
| Fermentation |
80% was fermented in stainless steel and 20% was fermented in open wood fermenters using hand plunging. The wine was vinified using whole berries and received extended maceration for 33 days. |
| Yeasts |
100 % Natural |
| Oak Treatment |
Aged in 33% new oak for 22 months |
| New Oak |
Blend of forests in France |
| Coopers |
Bossuet, Jacques Garnier |
| Filtration |
Nil |
Bottling Details
|
| Bottling Date |
25th May 2007 |
| Total Production |
315 Cases |
| Alcohol |
14.4% |
| pH |
3.45 |
| Total Acid |
6.95 g/l |
