Thorn-Clarke Shotfire Barossa Shiraz 2022 (Australia)

Thorn-Clarke Shotfire Barossa Shiraz 2022 (Australia)From a standout vintage, this 2022 Barossa Shiraz is deep and inky purple red in colour, with vibrant hues that speak to its intensity. The nose is lifted and expressive, showing ripe black cherry, mulberry and dark plum, layered with dark chocolate, subtle spice and hints of smoky oak. The palate is rich and mouth filling, delivering generous flavours of black fruits, plum and complex fruit cake characters, along with elegant supporting oak. Opulent

From a standout vintage, this 2022 Barossa Shiraz is deep and inky purple-red in colour, with vibrant hues that speak to its intensity. The nose is lifted and expressive, showing ripe black cherry, mulberry and dark plum, layered with dark chocolate, subtle spice and hints of smoky oak. The palate is rich and mouth-filling, delivering generous flavours of black fruits, plum and complex fruit cake characters, along with elegant supporting oak. Opulent yet balanced, the wine is supported by fine, dense tannins that provide structure and carry through to a long, savoury finish. Eminently drinkable upon release, this Shiraz also has the depth and concentration to reward careful cellaring.

When the Clarke forbears discovered gold in 1870 at the Lady Alice mine in the Barossa goldfields, so began a family dynasty intrigued by geology. A fine legacy that is reflected today in the terroir of our vineyards. The Shotfire range immortilises the Shotfirer’s hazardous job of setting and lighting the charges.

Vintage 2022 will be remembered as is one of the longest seasons for decades, with crushing at Thorn-Clarke starting mid-February and finishing in May. The very mild temperatures along with dry conditions led to a long growing season, without any weather events to force us to pick early or delay picking. Grapes ripened at a very even pace, allowing for lots of flavour and structure to accumulate in the berries. In our red varieties, colour is off the charts, a deep, rich, inky purple-red. Fruit flavours are bold and intense with lovely natural tannin. These wines are set for a long life if you chose to cellar a few.

The grapes were de-stemmed into fermenters. Ferments were pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25 degree celcius range which allows maximum fruit expression in the wine. Pressing occurs approximately seven days after fermentation commences and the wine is then filled to American oak to mature (14 months in 40% new American hogsheads with the balance going into 2nd and 3rd fill barrels).