Carl Albert Shiraz 2018
Estate Grown | Single Vineyard | Open Top Fermented | Basket Pressed
Carl Albert Shiraz is sourced from Block 4, a 4-acre single vineyard on the eastern slopes of Moppa Hill, located in the Barossa Valley. This vineyard has an altitude of almost 400m which makes it the highest vineyard on the western side of the Barossa, a somewhat cooler site in a warmer region. The soil is very stony red-brown earth with ironstone fragments over friable red-orange clay. With crop levels generally low, the 2018 vintage produced a total of 14 barrels from this site. Only 4 barrels from what we call the Grand Cru section of the vineyard was selected for bottling.
The grapes were handpicked on the 14th, 15th & 23rd of March, 92% de-stemmed, giving 8% whole bunch into small 3 tonne open top fermenters. Cold soak, fermentation and extended maceration was conducted over 21 days with the cap being hand plunged three times per day with an occasional rack and return. The wine is matured with minimal racking until being bottled unfined and unfiltered.
Show Tasting Notes
Appearance: Shimmering black almost to the rim with just a touch of crimson to separate the core.
Aroma: Fragrant dark ripe fruits of blackcurrant, black cherry, dark plum and a hint of mulberry. The higher altitude vineyard along with the whole bunch accentuates the spice notes; ground peppercorn, cinnamon and star anise. The new oak component giving aroma lift and clove spice. Very complex on the nose adding liquorice, cocoa and coffee. There is a presence of earthy-mineral notes; ferrous along with eucalypt, dried herbs and violets too.
Palate: Medium to full bodied, firm, structural, rich, fruit driven palate of black fruits; cassis and dark cherry. Plenty of liquorice and bitter chocolate through the mid palate. There is a mineral texture running through with medium plus acidity and a long finish of chalky to fine grainy tannins.
Region: 100% Barossa Valley
Sub Region: 100% Moppa Hill
Bottled: Unfined and unfiltered on 6th of March 2020
Production: 133 dozen
Total Acid: 6.3 g/L
Maturation: 22 months in 26% new and 74% seasoned French oak hogsheads.
Cellar Potential: 20 years with careful cellaring
Winemaker: Shawn Kalleske
Last Tasted: 31/05/2022
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