Pirathon Blue Barossa Valley Shiraz 2018 (Australia)

Pirathon Blue Barossa Valley Shiraz 2018 (Australia)American & French oak Plum & blackberry Vanilla bean & toast Granular tannins "Its instantly appealing on the nose showing dark berry, vanilla, clove and cedar characters with a lovely floral overtone. The palate displays gorgeous fruit flavours together with velvety texture and fine tannins, offering terrific drinking. At its best: now to 2028" Sam Kim, Wine Orbit, Feb 2021 "The grapes were destemmed and crushed, then fermented with selected yeast

• American & French oak
• Plum & blackberry
• Vanilla bean & toast
• Granular tannins

"It’s instantly appealing on the nose showing dark berry, vanilla, clove and cedar characters with a lovely floral overtone. The palate displays gorgeous fruit flavours together with velvety texture and fine tannins, offering terrific drinking. At its best: now to 2028" Sam Kim, Wine Orbit, Feb 2021

"The grapes were destemmed and crushed, then fermented with selected yeast strains. The wine was aged in American, French, and Hungarian hogshead vessels adding complexity to the finished product. Deep crimson red with vibrant aromas of blackberry, blueberry, and dark spices with dusty floral notes. The palate is bursting with delicious dark berries and plum, barely there tannins and gentle acidity combine to make a lovely, easy drinking Shiraz. Match with chargrilled beef, roast lamb, or charcuterie platters" Angie Atkins, The Wine Writer

Showing upfront blue and black fruit aromatics with complimentary oak nuances of vanilla bean and toast with a rich and voluminous mid palate displaying varietal Shiraz characters of blackberry and plum fruit flavours. Tannins are granular and cocoa-like, providing structure and length to the palate. Oak maturation only using older hogsheads helps to add texture and background flavours of coffee and rosewood without compromising the balance and style of the wine.

The grapes were harvested from the low-yielding vineyards of traditional family growers in the north-western Barossa.

Destemmed and crushed berries. Primary: select yeast. Secondary: wild malolactic. Open top fermentation. Juice spent 7-10 days on skins for maturation in 18 months old American, French & Hungarian hogsheads (plus new French/American staves in tank for ~10% equiv. new oak).