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Bluemark
2015

200

The 2015 Bluemark is an overachieving Barossa Valley Shiraz. This bold Barossa Shiraz has an inviting bouquet with aromas of fruit cake, blueberry, flowers and a touch of toasty oak.



The medium to full bodied palate displays crunchy red and black fruits, with this juiciness complimented by subtle background oak.

Bluemark

Tasting Notes

Palate

The medium to full bodied palate displays crunchy red and black fruits, with this juiciness complimented by subtle background oak.

Appearance

Deep red-purple in colour

Aroma

Aromas of fruit cake, blueberry, flowers and a touch of toasty oak.

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 introduced to the region over hundreds of years ago.

When to Drink

Enjoy now or cellar for 5-10 years
14.5% Alcohol
Vegan friendly

Vintage Notes

Growing Season

Vintage 2015 produced excellent wines. It began with a wet Winter followed by a very dry growing season with less than half the average rainfall. Spring was warmer than average leading to an earlier budburst and early vintage. Summer brought average temperatures, ensuring the dry conditions were not stressful to the vines, and a slow even ripening ensued. Quality is brilliant, certainly one of the highlights in recent years.

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 harvest, 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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