This richly concentrated Barossa Shiraz is indicative of the style for which Australia's top production region is famous. The wine is dark in color, rich and dense. There are ample tannins balanced by the powerful fruit. You will note the hints of blackberries, mint, and eucalyptus flavors upfront and in the finish.
This particular wine and vintage received 92 points and Editor's Choice with Wine Enthusiast Magazine.
|Vintage:||2014||Grape Varietals:||98% Shiraz & 2% Viognier||ABV:||14.9%|
|Serving Temp:||65-70 degrees Farenheit°F|
The Viognier was co-fermented (50/50) with Shiraz and then back blended with Shiraz before filling to oak. Fermentation was cool for the Shiraz Viognier parcel (20 deg C) and slightly warmer for the Shiraz parcels (26-28 deg C). We used a yeast called RX60 which was originally isolated from Barossa vineyards but is now commercially produced. Malo-lactic fermentation was carried out at the same time as alcoholic fermentation. By the time the parcels were pressed they were ready to be locked up and put to bed in oak. We used some A grade material to bolster the Rubus blend. (Read 15 % Premium Shiraz) These parcels saw very sexy American oak that was coopered in France – they are a toned down version of American oak and require much more time to blossom. It might just be in my head but the American oak coopered in France is much more delicate and the tannins it gives to the wine are more elegant and long. The remaining wine saw American oak coopered in America, most of the oak was sourced from the Appalachian mountain range. The coopers say that these barrels add a spicy nose and creamy mid palate (almost like lemon cream). They tend to have less sweet oak character and therefore helps retain the perception of acid line.
Try Rubus Barossa Shiraz with rich dishes like lamb shank, Osso bucco, beef steak or roast duck.
|Item Number||Unit||Units/Case||Type||UPC - bottle||SCC - case||SRP/Unit|
|A0EE238025SZL||750ml||12||Glass||7 84585 01391 3||1 07 84585 01391 0||$22.95|