Pirathon 2010The 2010 Pirathon Shiraz standout vintage and the result is a powerful and balanced Shiraz with fruit, oak and tannin working together to provide harmony.
Overall, the pure varietal fruit, plush oak and rounded tannins give the wine beautiful harmony.
This Shiraz is a paramount expression of north-western Barossa Shiraz that will reward time in the cellar for 5-10 years.
The serious and complex palate is mouth-filling with generous dark fruit and balanced oak barrel characters. There are fine integrated tannins giving the wine a solid structure. Overall, the pure varietal fruit, plush oak and rounded tannins give the wine beautiful harmony. A very persistent finish completes a powerful, yet sophisticated wine.
Dark purple-black in colour
The perfumed bouquet is uplifting with bright aromas of blueberry, nutmeg spice, musk, juicy fruits, plum and rose perfume.
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
2010 was an outstanding vintage – one of the best of the decade. It was a steady vintage with ideal warm Autumn days and cool nights. Fruit ripened perfectly, was picked at optimum time and brilliant wine has resulted. Truly a standout 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.