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GROWN
Sourced from the Angullong Vineyard in the Orange region of New South Wales. The large cattle grazing property has been farmed by the Crossing Family for 55 years and in 1998 grapevines were planted in the fertile volcanic soils of the undulating property.
PICKED
The Hunter Valley Shiraz was picked in February (the picking started on the 8th with completion by the 27th). The Shiraz and the Viognier grapes in Orange were picked on the same day (15th March). The season was essentially a mild to warm season with adequate rain events in both regions. However extreme temperatures in the Hunter around the Christmas time resulted in some early vine stress.
MADE
Grapes from the two areas were fermented and aged separately. However the Orange Shiraz and Viognier were co-fermented together. After crushing, with the retention of 15-20% whole berries, the must had a quasi-cold soak of 24 hours prior to inoculation with cultured yeasts. The fermenting juice was pumped over the cap of skins twice daily throughout the fermentation which lasted 8 days with temperatures peaking at 28 degrees Celcius. Malo-lactic fermentation was completed in tank. All the wine was transferred to French and American oak barrels for maturation. The wine was aged in 1 to 4 year old oak for 6 month to 12 months. Final blending and bottling occurred in September 2007. The wine was bottled with minimal filtration.
APPEARANCE
Deep crimson in colour with intense purple hues.
AROMA
A fruitcake aroma of dried fruits, chocolate with hints of herbs and spice.
PALATE
A powerful but elegant palate, a bit of an iron fist in a velvet glove. Deep raspberry jam flavours that you could spread on toast with macchiato coffee nuances and toasty oak tannins create a very satisfying style.
| Cellaring: |
Age for up to 5 years |
| pH: |
3.55 |
| ALC/VOL: |
15.0% |
| Bottle Size: |
750 mL |
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