Pirathon 2009The 2009 Pirathon Shiraz is a powerful and balanced Shiraz with fruit, oak and tannin working together to provide harmony.
This vintage was brilliant with ideal conditions reflected in this big and bold classic Barossa Shiraz.
This wine is a paramount expression of north-western Barossa Shiraz that will reward time in the cellar for 5-10 years.
The palate is full bodied with flavours of dark red fruit, plum and a hint of pepper spice. It is generous, mouth-filling and beautifully balanced with vibrant fruit, subtle oak, stylish integrated tannin and a faultless structure. A generous length and clean persistant finish completes this wine.
Rich purple-black in colour
The aroma displays lifted bright fruits of juicy redcurrant and blueberry toether with florals, musk and a hint of cocoa.
Barossa Valley, South Australia.
One of Australia's oldest
and most premium wine regions, famous for it's Shiraz around the world.
100% Shiraz
The grapes used are grown from traditional Barossa clones first introducted to the region over 100s of years ago.
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.
Enjoy now or cellar for 5-10 years
14.5% Alcohol
Vegan friendly
2009 was a brilliant vintage with ideal ripening conditons, great quality and moderate yields. The growing season started cooler than average and was followed by a short heat period before perfect Autumnal weather (mid to high 20s) prevailed for the entire vintage.
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.
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.