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e.g. : beef, steak, seafood, fish, pasta, lobster, cheese

Country of Origin & Region


Australia, Heathcote region

Eppalock Ridge

Eppalock Ridge Shiraz 2002

91pts from Robert Parker on this Shiraz from Heathcote, '...voluptuously textured, sexy red...'

Awards, Reviews and other Notes

91pts, Robert Parker, Jr., The Wine Advocate, #155 "Eppalock Ridge's dense ruby/purple colored 2002 Shiraz exhibits terrific intensity as well as a big, fragrant nose of ground pepper, forest floor, blackberry liqueur, and sweet licorice as well as figs. This full-bodied, layered, voluptuously textured, sexy red should be drunk over the next 5-7 years."

Winemaker Notes

Viticultural practices: Vines are planted on the famous red Cambrian soil of Heathcote. Vertical shoot positioning is practiced.
Yields per acre: 1.5 – 2.5
Number of cases per item produced: 250 cases (doz)
Appellation: Heathcote
Filtration & fining: None
Varietal composition: 80% Cabernet / 20% Merlot
Wood treatment: 20 months in predominantly American Oak and a little French
Length of barrel maturation: 20 months
Winemaker's notes: Grapes are crushed and destemmed into open fermenters. Enzyme is added at this point. The must is then cold settled for 48 hours and plunged or pumped over 2or 3 times during this time.
We employ a mixture of inoculated and wild yeasts.
After 48 hours the must is inoculated with cultured wine yeast or simply allowed to warm up and begin fermentation through the action of wild yeast already present (in the must).
The ferments are hand plunged or pumped over once daily for a period of 10-14 days to obtain gentle extraction of colour, flavour and tannin.
The fermented skins and juice are then pumped to a horizontal pneumatic press similar in action to the old fashioned basket press but much more efficient.
After a short period in tank to settle the wine is racked to barrel.

Chemical Analysis




Alcohol: 14.5
pH: 3.67
Total Acid: 7gms/lt
Free/Total Sulfur: 86 ppm




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