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GCV Celtic Farm Shiraz Cabernet
2021

14574

The 2021 GCV Celtic Farm Shiraz Cabernet is a really attractive Clare red blend which will repay medium term cellaring



Deep ruby red with aromatic notes of blackberry, cassis, and subtle eucalyptus. Matured in French oak, this wine has developed a complex structure, adding texture, spice, and a long, fine-grained tannin profile.

Reviews

94 Points - Wine Review Simple

93 Points - Winepilot

93 Points - Wine Orbit

92 points - Wine Front

92 points - Wine Reviewer

Tasting Notes

On the nose, this wine presents ripe dark fruits of blackberry and cassis, complemented by hints of eucalyptus and cedar. The palate is medium-bodied, showcasing flavors of dark plum, black cherry, and a touch of spice. Well-integrated tannins provide structure, while a balanced acidity ensures freshness. The finish is long and satisfying, with ...

Technical Details

Region

100% Clare Valley, South Australia.
One of Australia's oldest and most premium wine regions, famous all around the world for it's Riesling and Shiraz wines in particular

Vineyard

Single vineyard – Gaelic Cemetery Vineyard

Varietal

65% Shiraz, 33% Cabernet 2% Malbec. 20 months in old French barrels

When to Drink

Enjoy now or cellar for 10 years
14.0% Alcohol

Vintage Notes

Growing Season

The 2021 vintage conditions for Gaelic Cemetery Vineyards were cool and dry producing average yields for all varieties including Shiraz, Cabernet and Malbec. An even budburst through spring and good fruit set were an ideal start to the growing season. Dry conditions continued over the summer period with a very hot and windy day on January 24 causing some vine stress, particularly for the earlier ripening varieties.

Winemaking

The Shiraz for this blend was picked on February 17, with the balance of the Shiraz, Cabernet and Malbec harvested over February 25th and 26th. All the reds showed excellent colour and richness at moderate alcohol levels. The grapes were machine harvested in the cool, early hours of the morning, transported to the winery to be crushed and destemmed. Fermentation was carried out in temperature-controlled stainless steel tanks. After pressing, the wine was aged in old French oak barrels for 20 months before blending and bottling.

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