Jack’s Shiraz 2017
Open Top Fermented | Basket Pressed
2017 Jack’s Shiraz was sourced from the family’s Greenock and Moppa Hill vineyards. 52% Greenock fruit from Home & Hill blocks, which is planted on red-brown earth over red clay with underlying bluestone and limestone. Moppa makes up 45.5% from Block 4, 6 & 8 acre vineyards, altitude 335 to 400m. Soils vary but predominantly sandy over orange-red clay with thick gravely quartz stone to hard ironstone scattered throughout. There is for the first time a small 2.5% inclusion of Moppa Mataro.
The grapes were 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. A smaller percentage was made in larger fermenters with 2 pump overs per day. Both receiving an occasional rack and return to chillers for cooling only. After fermentation the wine was then drained to oak barrels and skins were hand dug out of the fermenters into the basket press.
Show Tasting Notes
Appearance: Vibrant in colour, dark core with a crimson/red rim.
Aroma: The cooler edge to the vintage expresses lifted blackberry, cherry and cranberry aromas. There is underlying herbal, menthol, eucalyptus and earthy notes too.
Palate: Medium bodied with a soft seductive palate, very palatable at a youthful age, drinking superbly. Front and mid palate very soft, juicy fruits and a little kick at the end where the Mataro was used to lengthen the palate. The acidity is balanced, it shouldn’t be any other way and the tannins are supple overall with a hint of dryness on the finish.
Region: 100% Barossa Valley
Sub Region: 52% Greenock & 48% Moppa Hill
Bottled: Unfined & unfiltered on 17/12/2018
Production: 3088 dozen
pH: 3.52
Total Acid: 6.21g/L
Alcohol: 14.5%
Cellar Potential: 10 years with careful cellaring.
Maturation: 20 months in 21% new French, 35% seasoned French oak hogsheads, 9% new American, 29% seasoned American oak hogsheads and 6% Hungarian oak hogsheads.
Winemaker: Shawn Kalleske
Last tasted: 16/10/19
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