2019 Pirathon Silver - Barossa Valley Shiraz

Reviews

94 points - Winepilot

Silver - NZ Wine Competition 2021

Tasting Notes

Palate

An impressive wine with excellent flavour intensity and length showcasing the quality of the 2019 vintage. The customary hallmarks of dark rich, complex black fruits (plums/figs/blackberry), sourced from the North Western Barossa are evident but with a freshness in vibrancy and structure.

Appearance

Bright red with youthful purple hues

Aroma

Darker fruit profile, pastille, plums, lifted cedar / sandalwood

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

Moppa, Belvidere, Koonunga, Ebenezer & Light Pass
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 up to 10 years
14.9% Alcohol
Vegan friendly

Vintage Notes

Growing Season

The 2019 growing season can be summarised as one of high quality and moderate to below average yields. Rainfall for the 2018 calendar year leading up to vintage was only 62% of the long term average. A wet August allowed for good early spring growth but frosts in September and November combined with windy conditions during flowering impacted negatively on crop levels. January was very hot and dry with 6 days over 40 C, fortunately temperatures cooled during the harvest months of February and March whilst the dry conditions continued leading to an early and condensed harvest.

Vineyard

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

Winemaking

Each vineyard was harvested at optimal maturity between March 1 and April 3. 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. After 7-12 days on skins the fermented grapes were pressed with a traditional press. The wines were then filled to new and seasoned American, French 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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