Barramundi Shiraz

Climate: Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected. The growing conditions lead to the development of riper richer fruit flavours in the reds which can be seen in this wine. 
Grape variety: 100% Shiraz.  Vintage 2017 
Specs: alcohol by volume: 14.0 % 
Viticulture: Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase both colour and flavour intensity. 
Vinification: After night harvesting the Shiraz grapes were crushed into static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with Rhone style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing the wines were settled for three weeks before racking onto new American oak for 6 months. 
Tasting notes by the Winemaker – Liz Marwood. Colour – Deep crimson. Nose – Intense blackcurrant aromas with pepper, liquorice and oak. Palate – Ripe plum, spice and chocolate flavours following through to a velvety tannin finish supported by toasty vanillin oak. 
Serve at 15°-18°C now or with careful storage may enjoyed for up to seven years. 
Foods that complement this Shiraz are: Eggplant parmigiana, BBQ T-Bone steak with café de Paris butter and panforte.