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Country of Origin & Region


Australia, Barossa Valley region

Steve Hoff

Steve Hoff Rossco's Shiraz 2005

93 pts Robert Parker, Jr.'s The Wine Advocate #173 - Chocolate and plum make an appearance along with layers of flavor and soft tannins

Awards, Reviews and other Notes

93 pts Robert Parker, Jr.'s The Wine Advocate #173
The 2005 Rosscos Shiraz (named after Rossco Kalleske who grew the grapes) is produced in only the finest vintages. The wine was aged for 18 months in American oak, 20% new. Loaded with glass-coating glycerin leading to a splendid bouquet of cedar, vanilla, spice box, blueberry, black raspberry, and licorice, this Shiraz is opulent and full-bodied on the palate. Chocolate and plum make an appearance along with layers of flavor and soft tannins. The finish goes on and on. Give this hedonistic Shiraz 6-8 years to fully blossom and drink it through 2030.

Winemaker Notes

The fruit is harvested at optimum flavour concentration and is carefully monitored twice a week by the winemaker. Once the best flavours have developed (which are generally between 14 and 15.5 B depending on the season) machine harvesting take place at night to minimize oxidation and retain fruit character the fruit. The fruit is de-stemmed and pumped to small open fermenters aiming to retain approximately 50% whole berries. After the fruit is cold macerated for 24 - 36 hours it is then inoculation with a pure yeast culture and the must is adjusted with tartaric acid. Initial fermentation temperature is 25-30C and then maintained at 18-20C until about 2B. The ferment is pumped over twice daily until 0B then drained, pressed and at that time all pressings are added back and fermentation is completed in tank. On completion of malolactic the wine is racked and SO2 adjusted, with 2 further rackings prior to oak maturation. Barrels are topped every 4-5 months and SO2 levels monitored. Following 18 months in barrel, the wine is tasted and graded prior to emptying then final blending occurs before bottling at all times maintaining minimal filtration.

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Chemical Analysis




Alcohol %: 14.5%
Total Acid: 3.60
Free/Total Sulfur:
pH: 3.55
Residual Sugar: 3.0




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