2007 Pirathon - Barossa Valley Shiraz

Reviews

94 Points - Nick's Wine Merchants | April 2009

Tasting Notes

Palate

The palate is rich and complex with mouthfilling fruit and classy barrel maturation characters. This wine is full-bodied with a chewy texture, layered structure and integrated round tannins. The length is very generous and completes a rich harmoniously balanced wine.

Appearance

Deep red-purple in colour

Aroma

The bouquet is uplifting with perfume, spice, tobacco, chocolate and wild berry.

Technical Details

Region

Barossa Valley, South Australia.
One of Australia's oldest and most premium wine regions, famous for it's Shiraz around the world.

Sub-Regions

Greenock, Moppa, Belvedere, Stonewell, Seppeltsfield, Koonunga & Ebenezer
The grapes were harvested from the low-yielding vineyards of traditional family growers in the north-western Barossa.
Elevation approximately 300-350m.

Varietal

100% Shiraz
The grapes used are grown from traditional Barossa clones first introducted to the region over 100s of years ago.

When to Drink

Enjoy now or cellar for 5-10 years
15.0% Alcohol
Vegan friendly

Vintage Notes

Growing Season

2007 was a drought affected vintage with a warm growing season and one of the driest winters on record. Intermittent summer rainfall refreshed the vines and enabled them to remian remarkably vibrant and take them through to ripening and harvest. The drought conditions resulted in reduced yields by abour 30% but importantly quality from 2007 is very good.

Vineyard

The grapes were harvested from the low-yielding vineyards of traditional family growers in the north-western Barossa districts of Greenock, Moppa, Belvedere, Stonewell, Seppeltsfield, Koonunga and Ebenezer. Each vineyard adds its own exclusive dimension to Pirathon Shiraz and combined they produce the ultimate blend.

Winemaking

Following harvestsss, each individual lot of grapes was crushed into a separate open top fermenter. During fermentation, hand pump-overs gently extracted colour and flavour from the grapes. The fermented grapes were pressed with a traditional press. The wines were then filled to new and seasoned American, French, Russian and Hungarian oak hogsheads for maturation for eighteen months before each lot of wine was racked from the barrel and carefully blended. The wine was bottled without fining, ensuring the true expression of the vineyards in the bottle.

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