In many regards 2004 was a perfect vintage: decent winter rains, a mild growing season, no significant falls of rain during vintage and an overall long cool growing season. Certainly there were healthy crops which saw some bunch thinning at veraison. The result? Fragrant, perfumed red wines which show excellent varietal character, supple tannins and overall balance.
Traditional vinification saw the Shiraz undergoing a gentle fermentation in open fermenters with daily pump overs. As with all of the Battle of Bosworth wines, the Shiraz is a single vineyard wine. As such, the Shiraz is made in a myriad of ways to provide a range of components with which to make the final wine. Approximately a third of the Shiraz was pressed off into barrel to finish ferment.
A small parcel of the Shiraz was co-fermented with Viognier grown adjacent to the Shiraz at Edgehill. A very small percentage of cordon cut, vine-dried Shiraz was blended back to the wine prior to bottling. The 2004Shirazunderwent natural malolactic fermentation in a mix of new and older French and American oak barriques and spent approximately 20 months in oak before bottling.
A bright nose with lifted fruit and delicate perfume, at the same time the wine shows cinnamon clove spice, well worn leather, dark red fruits (blackberry bramble) and a hint of fresh liquorice. The classic McLaren Vale chocolate character is evident, with an added touch of hazelnut alongside. The palate has texture and weight but is graceful enough to flow easily across the palate. The wine has a bright, lush rich palate with great length balance and flavour. A good cellaring prospect.
|Picking Date||25th March, 30th March, 2nd April and 3rd April 2004|
|Bottling Date||16th September 2005|
- James Halliday's Wine Companion 2007
- Jeremy Oliver's Online Wine Annual 2007
- Wine Spectator Magazine (US) October 2006
- Adelaide Review September 2006 Nick Stock
- Australian Golf Digest September 2006
- Wine Front Monthly 2006 Campbell Mattinson