Edgebaston Shiraz 2006

89 pts Wine Spectator Magazine Crushed currant and slightly overripe plum fruit flavors.

Tasting Notes

The wine has a bright deep red colour showing youth and freshness. The nose is layered with mulberry and plum notes following up with spice, herbs and a slight minerality. The palate is velvet smooth. Sanguine tannins show some grip and the wine opens on the palate into small dark berry flavours. Cinnamon and Vanilla spice with a crisp minerality on the finish offer long-lasting pleasure.

Food Accompaniments

Braised Pork, Venison with reduced berry jus, Duck Orange.

Awards, Reviews and other Notes

89 pts Wine Spectator Magazine (JM)
Maturing, with espresso and sanguine hints moving in on the fig, crushed currant and slightly overripe plum fruit flavors. Tangy mesquite and pepper hints frame the finish.

89 pts Stephen Tanzer's International Wine Cellar (JM)
Dark red. Musky redcurrant, plum, tobacco, pepper and dried flowers on the nose. Supple and suave but not yet expressive or particularly sweet, hinting at dark raspberry, pepper and flowers. There's a pliancy in the middle, but the firm edge of solid tannins calls for a year or two of patience.

87 pts Wine Enthusiast Magazine (SK)
Smoke, pepper and spice give this sprightly Shiraz a smoldering edge. On the palate, red berry tartness and smoke need some time to blow off, but overall the wine is rich and balanced. An ageable choice that has a food-friendly character—with smoked ribs or brisket, a total winner.

4 Stars John Platter's Wine Guide
Savory length, stately tannins, bracing acidity & pepper, lavender bouquet.

Winemaker Notes

The Shiraz was picked from 3 clones and taken in over three different dates about 10 days apart. Fermentation was partially in open fermenters, partially closed top and included punchdown as well as pumpovers to extraxt color and fruit tannin. After a period of 10-15 days on skin, the wine was pressed off and shifted to small oak barrels for malolactic fermentation. Post MLF, the wines were racked, sulphured and then returned to barrel for maturation. After 15 months in oak, they were racked, blended and filtered before bottling. One year bottle maturation was enforced before release to ensure the wine is not consumed too young. Our production methods are focused on small batch winemaking with the biggest ferments being 5000kg. By using a mix of Shiraz clones and picking at different ripeness levels ,we are able to make a wine that has many building blocks and different flavors going into one profile. In an ongoing process of experimentation and development each year, I try to find the road that will lead to perfection in a glass.

Chemical Analysis

Price

SKU

Varietal

Alcohol:14
pH: 3,6
Total Acid: 6,4
Residual Sugar: 2,3
Free/Total Sulfur:33/89

$24.99

8062

Shiraz