Jack’s Shiraz 2016
Open Top Fermented | Basket Pressed
2016 Jack’s Shiraz was sourced from the family’s Greenock and Moppa Hill vineyards.
The grapes were 100% de-stemmed and whole berries transferred into open top fermenters. Fermentation was kept on the cooler side in mostly small fermenters with hand plunging twice a day. 25% was made in larger fermenters with 2 pump overs per day and the occasional rack and return to chillers for cooling only.
After fermentation the wine was then drained to oak barrels and skins were hand shovelled out of the fermenters into the basket press. The pressings are never over extracted, although they may lack the fruit intensity of the free run, the pressings are blended back in to add tannins for structure.
Show Tasting Notes
Appearance: Dark core with a crimson/purple rim.
Aroma: Lively Satsuma plums entice the nose with a mix of mulberry and blackberry. Florals of lavender and herbs are noted with the usual suspects of mixed spices, black pepper and star anise.
Palate: The perfect weight for Jack’s Shiraz, this wine is everything it should be and more! With juicy forest fruits upfront it has a delicate nature with an unassuming powerful side. Lingering spice compliments the solid back palate, finishing with fine grain tannins.
Region: 100% Barossa Valley
Sub Region: 82% Greenock & 18% Moppa
Bottled: Unfined & unfiltered on 21/11/17
Production: 3927 dozen
pH: 3.6
Total Acid: 6.57g/L
Alcohol: 14.8%
Cellar Potential: 10 years with careful cellaring.
Maturation: 20 months in 50% French Hogsheads (10% new), 45% American Hogsheads (4% new) and 5% new Hungarian oak hogsheads.
Winemaker: Shawn Kalleske
Last tasted: 13/03/18
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