Wirra Wirra RSW Shiraz 750 mL
The fruit parcels were picked in small batches reflecting the different vineyard characters and fermented separately in open fermenters. Cold soaking was used on a number of the vineyard parcels for a three day period to extract maximum colour without the presence of alcohol. Tasted twice daily once fermentation commenced, to determine the level of hand plunging and maceration required. At the required level of tannin and fruit extraction the ferment was basket pressed making the ‘press cut’ at the first sign of tannin hardness. After pressing, the wine was transferred directly to oak before completing malolactic fermentation. Following MLF, and every four months thereafter, the wines are racked and returned. At the end of this program, the wines are barrel selected, blended and minimally filtered prior to going into bottle.
Each vineyard block was individually assessed for barrel selection and matured separately for 19 months in 100% French (predominantly Burgundian) oak prior to blending. New oak consisted of 30% of the blend. The balance was a combination of two to three year old oak
95 POINTS! James Suckling, 2014 Vintage
"Lots of black licorice, blackberry and blueberry aromas. Violet undertones. Medium to full body with very linear character that is fine and racy. Firm and linear tannins. Cool fruit tannins here. A beauty. Tight and racy. Drink or hold" Nick Stock, JamesSuckling.com