| Vintage |
2006 |
| Region |
New South Wales |
| Grape Variety |
60% Shiraz + 40% Sangiovese |
| Grapes Picked |
Sangiovese harvested April 2006 Shiraz harvested April 2006 |
| Winemaking |
The Sangiovese grapes were transported to the winery and crushed directly into an open stainless steel vessel. Warm fermentation at 28c for the complete 10 day ferment with a daily pumpover; this is a traditional old world winemaking technique. The shiraz followed, the batches were kept separate. The shiraz was fermented at 28c for a period of three days, cooling was applied to bring the ferment down to 22c for a further 10 days. During the ferment the shiraz was pumped over daily as well a malolatic culture added. Once both parcels were complete they were pressed off into stainless steel tanks. Following bench blends the 60% shiraz and 40% Sangiovese blend was selected, the wine was then racked and filtered. After six months the wine was balanced and prepared for bottling. |
| Wine Analysis |
Alcohol 13.2% Titratable Acidity 6.4g/L Residual Sugar 10.0g/L pH 3.45
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| Bottled |
May 2006 with stelvin closure, ensuring full enjoyment from every bottle every time. |
| Winemaker |
Eddy Rossi |
| Winemakers Notes |
Grapes for this wine were grown on selected premium vineyards in the New South Wales Medium red in colour. A careful blend of shiraz and Sangiovese has produced a wine that is medium bodied with good depth of flavour with a spicy and savoury bouquet followed by a developed and soft fresh mouthfeel. Enjoy now, will benefit from short term cellaring. |
| Serving Suggestions |
Pot roasted lamb rump; Lasagne |
| Awards to Date |
Click Here |
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