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

Country of Origin & Region


Australia, McLaren Vale region

Sylvan Springs

Sylvan Springs Shiraz 2002

90pts from Parker ('outstanding') for this Shiraz from McLaren Vale

Tasting Notes

Winemaker's Tasting Notes: Deep red with some barrel fermentation characters, ripe fruit and smoky notes on the nose. This will benefit from further bottle age, as integration of the flavours will continue. The palate is full of ripe berry and smoky oak notes, sweet mid-palate flavours and balanced tannins on the finish.

Awards, Reviews and other Notes

90pts, Robert Parker, Jr., The Wine Advocate, #155 "The outstanding 2002 Shiraz offers a peppery, blackberry, coffee, and white chocolate-scented nose along with tremendous intensity, an opulent texture, low acidity, and a full-throttle finish. Given its fruit-forward character, it should be consumed over the next 5-6 years."

4 Stars, Winestate, Mar/Ap05, New Releases Lots of mocha, barrel-ferment and vanillin characters over ripe, sweet fruit. Strong flavours of rich, ripe varietal fruit. A warm alcoholic and astringent oak finish.

Winemaker Notes

Viticultural practices: 2 wire vertical trellis. Grey sand 30cm over ironstone gravel over orange friable clay.
Yields per acre: 5t/acre
Number of cases per item produced: 733
Appellation: McLaren Vale + Blewitt Springs
Filtration & fining: Blending and coarse earth filtration, no fining.
Wood treatment: American Oak Hogsheads; Nevers – Medium Toast Toasted Heads
Length of barrel maturation: 18 months – 33% new oak, 75% American oak, 25% French oak
Winemaker's notes:
1. Fruit selected for optimum ripeness
2. Machine harvested and quickly transferred to the winery for crushing
3. Crushed and destemmed to static fermenter
4. Fermented on skins at 20 – 24C after initial warming to 28C
5. Runoff and pressed to barrel at latter stages of fermentation
6. Completes Malo Lactic fermentation in barrel
7. Matured in barrel 15-18 months depending on the wine with regular rackings to integrate the oak tannins
8. Blending and coarse earth filtration 6-8 weeks prior to bottling
9. No finings used on this wine

Chemical Analysis




Alcohol: 14.13
pH: 3.55
Total Acid: 6.9
Residual Sugar: 2.3
Free/Total Sulfur: 30/98




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