With a rich nose of plums and spice, the 2002 Shiraz is also possessed of a certain earthiness, which when combined with notes of licorice, cloves, leather and excellent oak makes for a delicious, well-balanced wine. The palate is soft and juicy, though the structure robust. In many ways this wine is quite old-fashioned – it is ripe, but not super ripe, it has fragrance and elegance, and yet its origins are obvious – this is clearly a McLaren Vale Shiraz.
Good winter rains (after several low rainfall years) combined with a cool and slightly windy spring and a long cool ripening period with consistent sunshine, has helped make 2002 one of the best in recent years. Lower than average yields helped concentrate the grapes on the vine, and the long cool season meant flavour ripeness was achieved at good sugar levels, at the same time maintaining excellent levels of natural acidity. Early indications show that wines from the 2002 vintage are extremely well balanced and with the potential of terrific longevity.
Traditionally made in open fermenters, the Shiraz was pressed off into barrel at approximately 2° Beaumé following twice daily pumping over skins. Undergoing natural malolactic fermentation in barrel, it was bottled after approximately 20 months maturation in a mixture of the very best new (40%) and old (60%) French and American oak barriques. The Shiraz is a medium to long term cellaring prospect under optimum conditions.
- James Halliday's Wine Companion 2006
- Divine Food and Wine August/ September 2005 Scott Wasley
- The Age Epicure August 2005 Ralph Kyte-Powell
- Sydney Morning Herald June 2005 Huon Hooke
- Qwaff Review March 2005 Max Allen
Wine International Magazine (UK) Australian Terroir Tasting March 2005
‘A deep colour with mature, dried-fruit aromas and a lovely sweet attack on the palate. This is a delicious, hedonistic wine that is full of fruit. An earthy, traditional style with ripe cassis fruit. This is big, balanced, complex and impressive.’
- Australian Financial Review Tim White 'Taste' January 2005
Picking Date: 26th March 2002 and 9th April 2002
pH Level: 3.51
Total Acidity: 6.7g/L
Bottling Date: 8th March 2004