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Wine Products » Shiraz :: 2000 Thorn-Clarke Wines William Randell Shiraz
Comments A 'lifted' nose of dark fruits, lovely choc oak and nutmeg spice, this is complemented on the palate by excellent length of fruit flavour which is balanced by silky smooth tannins. Winemaking Grapes are crushed and de-stemmed into open fermenters. Yeast is added immediately once in the fermenter, ferments are then pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25°C range which will allow the wine to display maximum fruit expression. Pressing then occurs roughly seven days after crushing and the resulting wine is put into French and American oak. Varieties 100% Shiraz Harvested Early April 2002 Cellaring 5-10 years |
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