2018 Shiraz

2018
Shiraz

$38

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Tasting Profile

May 2019

Vibrant purple in colour. The nose offers a complex mix of red fruits (raspberry and cherry), white pepper and dried herbs and flowers. There is a suppleness to the medium bodied palate that is countered with fine tannins and a balanced acidity. Drinking well now, this wine will reward time in the cellar.

13.5% Alcohol

 

Tasting Profile 2018
Tasting Profile 2016
Tasting Profile 2013

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Reviews

The Wine Front, August 2019

It sees whole bunches, it’s wild yeast fermented, it’s from a tiny patch of estate vineyard (less than a hectare), and it’s bottled unfined.
It’s its usual savoury self. The wine is noted for its white pepper notes and they are clearly on display here, though not to the extent they sometimes are. Garden herb/bunch notes, black pepper, a walk through the garden, a cool succulence. Tannin is fine, assertive and peppery at once. Hold tight here; this wine needs a couple of years to find its feet.

92+ points

Campbell Mattinson

Reviews 2018
Reviews 2016
Reviews 2013

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The Vintage

Following a wet Winter, budburst commenced relatively late in mid September. The Winter rainfall set up the vineyards well for Spring with overall temperatures during Spring slightly higher than average accompanied by below average rainfall. Flowering commenced mid late November with ideal weather conditions, resulting in one of the best fruit sets in many years. The mild to warm conditions continued throughout Summer and veraison commenced in mid January. Harvest delivered fruitful crop loads matched with very stable weather conditions, ensuring vine performance and good ripeness. Picking commenced late February and the viticultural team worked steadily until the beginning of April delivering outstanding fruit. The white wines display excellent acidity, depth and intense fruit flavours. The red wines look poised and elegant with powerful aromatics and a great balance between tannin and acid.
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The Vineyard

The 2018 Port Phillip Estate Shiraz is a single vineyard wine produced from 0.53 hectares of estate vineyard.

The fruit, including a small amount of whole bunches, was fermented spontaneously with ambient yeasts in an open top concrete fermenter for 17 days. Malolactic fermentation was indigenous and the period of elévage was 13 months in old French oak barriques. This wine was bottled without fining.

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