The Pirathon Gold Label Shiraz was introduced to Pirathon's range in 2016 as a premium reserve wine. The best grape lots were carefully selected from the 2020 intake with no compromise on quality.
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The Pirathon Gold Label Shiraz was introduced to Pirathon's range in 2016 as a premium reserve wine. The best grape lots were carefully selected from the 2020 intake with no compromise on quality.
The resulting wine provides a palate of opulent fruits balanced with powerful tannins which dominate in this classy, highly integrated, harmonious Barossa Shiraz. A lingering finish and defined structure mean this wine will age gracefully for many years. Benchmark Barossa Valley from what will become one of the great vintages.
The Pirathon Gold Label Shiraz is for those who want only the very best and cannot settle for anything else. Pirathon Gold Label provides the prestige best of the pick grapes, carefully handled and fermented in the best quality barrels with a taste and appearance that will astound you and your guests.
Reviews
91 points - 2022 Adelaide Wine Show
95 points - 2022 Barossa Wine Show
96 points - Wine Orbit
“Gloriously opulent and powerful, the wine shows black/blueberry, cedar, pepper spice, floral and cocoa characters on the nose, leading to an immensely concentrated palate displaying lush mouthfeel and silky tannins. It’s packed with delicious flavours backed by chalky tannins, finishing persistent and sturdy.”
“Deep vibrant red with intense blackberry fruit fragrances and powerful weighty briary/brambly fruit flavours, drying tannins, warming alcohol and a lingering finish”
Tasting Notes
Palate
Opulent, powerful and demanding air, the palate is impressive for both its width and length. Starting with the sub regional Marananga characters of blueberry and violets the palate constantly changes flavour profile bringing out dark chocolate, game meats, brown spices and cedar notes. A wine to be savoured and enjoyed over time.
Appearance
Deep red/black
Aroma
Intense aromatics of blue fruits, panforte and cherry cola. French oak fermentation and maturation gives rise to cloves, toast and cedar / nutty flavours
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
Marananga Sourced entirely from our estate vineyard in Marananga.
Varietal
100% Shiraz The grapes used in Pirathon Gold are grown from traditional Barossa clones first introduced to the region over hundreds of years ago.
Fermentation
Destemmed and crushed berry Primary: Select Yeast. Secondary: Wild Malolactic. Open top fermentation, 7-10 days on skins.
Barrels
100% French Oak Hogsheads (50% new, 50% seasoned) 18 months
Bottling
Limited production Unfined and unfiltered
Harvest
Harvested March 3 to March 5 The best lots selected. Sourced entirely from estate vineyard in Marananga.
When to Drink
Enjoy now or cellar for 10-15 years 14.5% Alcohol Vegan friendly
Vintage Notes
Growing Season
The 2020 growing season was a challenging one viticulturally. The 2019 calendar year was the driest on record for the Nuriootpa weather station with just 291 mm of rain falling. Winter rainfall was close to average, but Spring and early Summer were very dry. Hot weather in November including 42C on Nov 20 impacted flowering for the second year in around. December continued the hot weather with two heat waves impacting vine growth and berry development. Apart from the odd hot day in January temperatures moderated. Maximum temperatures during the harvest months of February and March were 35 C with a big rain event of February 1 providing over 20 mm of welcome rain. Yields as expected with the variable weather conditions were very low but cooler harvest temperatures at least slowed down ripening so there was no rush to harvest quickly.
Vineyard
The grapes were harvested from our low-yielding estate vineyard in the Marananga sub-region of the Barossa Valley. This vineyard produces some of the finest Shiraz in the world.
Winemaking
The vineyard was harvested at optimal maturity between March 3 and March 5. Following harvest, the grapes were crushed into open top fermenters. 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 wine was then filled to new and seasoned French oak hogsheads for maturation for eighteen months before being carefully blended. The wine was bottled without fining, ensuring the true expression of the vineyard in the bottle.
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