Thorn-Clarke William Randell Barossa Valley Shiraz

Deep red with purple hues.  Lifted blackberry and cassis on the nose.  A rich brooding wine with layers of dark chocolate, plum and spiced fruit cake.  Stylish mocha oak notes with a long balanced tannin on the finish

Following harvest the fruit was crushed into a variety of small fermenters (4 to 6T in capacity). Fermentation was carried out at a warm temperature (25-28°). The ferments were manually pumped over to provide good control of tannin extraction. Each fermenter was treated as a separate parcel of wine and once dry was filled to American oak (40% new). Following malolactic fermentation the wines were racked and re-turned to the same oak. Parcels remained in barrel for an average of 14 months prior to blending. Only the best barrels from the multiple parcels were used to make the final blend. Once blended the wine was prepared for bottling.