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Wine Products » Shiraz :: 2001 Saltram The Eighth Maker Shiraz
A personal expression of the Barossa’s fine Shiraz tradition, Saltram’s The Eighth Maker is the embodiment of the proud winemaking heritage established by founder, William Salter, in 1859. Current Senior Winemaker, Nigel Dolan, has crafted this wine with the influences of the region and the seven Senior Winemakers before him. In a life that has come full circle, the Saltram winery in the Barossa played a significant role at the beginning of Nigel’s life, forming his interests and ideals as the son of a winemaker. Now much later– and as Saltram’s eighth Senior Winemaker– his family, his passions and his vocation are once again irrevocably tied to this winery and the region. The Eighth Maker is personal, intimate and an insight into one Winemaker’s journey for excellence. Rich ruby red with swirls of deep purple in colour, The Eighth Maker 2001 is an exceptional wine, that captures the essence of Barossa Shiraz. Layered aromas of dark berry, cherry, blackcurrant, liquorice and spice continue to develop on the elegant, complex palate. The palate is supported by subtle oak notes and bottle maturation characters. Viticulture In The Eighth Maker, Nigel Dolan seeks to create a wine that is his personal expression of the best of Barossa Shiraz. He has the unique opportunity to select fruit from some of the most exceptional low yielding vineyards in the Barossa to craft this exceptional wine. The impeccable Shiraz selected showed depth and intense concentration, influenced by the Barossa’s warm climate, unique soil profile and the age of the vines. The 2001 vintage began with some very warm weather but cooled to allow the fruit to slowly develop good depth of colour and textured tannins. The Shiraz from this vintage was exceptional, the fruit displayed strong varietal fruit characters and pronounced aromatics with the finished wines having excellent palate length. Winemaking Each parcel was harvested at optimum ripeness before being partially de-stemmed and crushed into 8 tonne open fermenters. The addition of some stems to the must and the use of heading down boards during ferment enhanced the complexity and intensity of the finished wine. After a 10 day ferment on skins, the wine was pressed and transferred into new and seasoned French and American oak for 22 months maturation prior to blending and bottling. Cellaring Drinking now will offer an exceptional experience of Barossa Shiraz– one of Australia’s best. Careful cellaring for more than a decade will prove, yet again, that persistence and enduring excellence can create a legend. Suggested Food Enjoy with a platter of aged Cheddar, Blue and Brie cheeses with quince paste and lavosh crackers or with aged eye fillet steak witb a roasted field mushroom sauce and parmesan and pepper mashed potatoes. Technical Details Harvest Date: March - April 2001 pH: 3.42 Total Acidity: 7.3 g/L Residual Sugar: 2.7 g/L Alcohol: 14% Bottling Date: March 2003 |
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