McLaren Vale Shiraz - Semaphore 2018
5 stars, 95/100 - Sam Kim
"A magnificently styled shiraz showing lifted aromas of blackberry, blueberry compote, violet, cocoa and roasted nuts on the nose, leading to a sumptuous palate that is richly fruited and lingering. It is opulent and flavoursome with layers of gorgeous flavours. At its best: 2020 to 2030." Sam Kim, Wine Judge
McLaren Vale is one of South Australia's oldest and most picturesque regions, nestled between the Mount Lofty Ranges and the white, sandy beaches of the Gulf of St Vincent. It has been producing wine since 1838 and is one of the most historically important vineyard areas in Australia. It offers exceptional wines and regional produce all set amongst rolling vineyards, a rugged coastline and a charming collective of villages. With so much to offer winemakers and with its natural propensity toward change and experimentation, the region produces a broad range of styles. The geology of the region was formed over 550 million years and includes a wide range of soils but red/brown loamy sand is quite common along with areas of terra rossa. A cooling effect from the Southern Ocean winds creates substantial meso-climate variation as exposure to or protection from this influence can dictate quality. The combination of these elements produce ripe, exciting and flavoursome fruit with great structure and acidity.
This fruit was grown on the Semaphore subsoils of the western/Central area of McLaren Vale. Letting the various complimentary vineyard site characters shine through was most important when making this wine. We aimed to produce a wine reflecting the Australian style of Shiraz and the typical McLaren Vale characters as purely as possible. Whole bunch fermentation adds tannin and grip to the structure.
Varieties Shiraz 100%
Vine age 25+ years
Serving We suggest decanting 90 minutes before drinking
Food Match A terrific match with roast meats
Harvest Handpicked
Winemaking 35% whole bunch fermented at up to 29C for 13 days with hand plunging and pumpovers. Malolactic fermentation occurred in tank.
Oak 30 months in new and 3 year old French oak.
Yield 3.0 tonnes per acre
Cellaring Drink by 2030
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