2015 Bluemark
The 2015 Bluemark is an overachieving Barossa Valley Shiraz. A bold and consistent full bodied wine.
Bright fruits dominate and are complimented by toasty oak barrel maturation characters.
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Bluemark 2015
Overview
Overview
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.
Technical Detail
Region
Barossa Valley, South Australia.
One of Australia's oldest and most premium wine regions, famous for it's Shiraz around the world.
Varietal
100% Shiraz
The grapes used are grown from traditional Barossa clones first introduced to the region over hundreds of years ago.
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.
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.