2010 Pirathon - Barossa Valley Shiraz

Tasting Notes

Palate

The full-bodied palate is rich and mouthfilling with plenty of ripe dark fruits. Background oak barrel characters compliment the bright fruit flavours. There are fine integrated tannins giving the wine a solid structure.

Appearance

Dark purple-black in colour

Aroma

The perfumed boquet is uplifting and indicative of a complex wine with aromas of blackberry, plum, blueberry, rose perfume, chocolate, subtle oak and a hint of spice

Technical Details

Region

Barossa Valley, South Australia.
One of Australia's oldest and most premium wine regions, famous for it's Shiraz around the world.

Sub-Regions

Greenock, Moppa, Belvedere, Stonewell, Seppeltsfield, Koonunga & Ebenezer
The grapes were harvested from the low-yielding vineyards of traditional family growers in the north-western Barossa.
Elevation approximately 300-350m.

Varietal

100% Shiraz
The grapes used are grown from traditional Barossa clones first introducted to the region over 100s of years ago.

When to Drink

Enjoy now or cellar for 5-10 years
14.5% Alcohol
Vegan friendly

Vintage Notes

Growing Season

Vintage 2012 was a fantastic year. The wines from 2012 are outstanding and up there with 2010 and 2002 as the best wines to come out of the winery. Vintage 2012 began with a good growing season of moderate rainfall and normal temperatures. Summer and Autumn were perfect with generally warm sunny days and only a few heat periods but nothing extreme. The weather was generally dry with an occasional shower of rain refreshing the vines. The perfect mid-high 20s weather ensured the grapes ripened steadily and evenly producing outstanding quality.

Vineyard

The grapes were harvested from the low-yielding vineyards of traditional family growers in the north-western Barossa districts of Greenock, Moppa, Belvedere, Stonewell, Seppeltsfield, Koonunga and Ebenezer. Each vineyard adds its own exclusive dimension to Pirathon Shiraz and combined they produce the ultimate blend.

Winemaking

Following harvest, each individual lot of grapes was crushed into a separate open top fermenter. During fermentation, hand pump-overs gently extracted colour and flavour from the grapes. The fermented grapes were pressed with a traditional press. The wines were then filled to new and seasoned American, French, Russian and Hungarian oak hogsheads for maturation for eighteen months before each lot of wine was racked from the barrel and carefully blended. The wine was bottled without fining, ensuring the true expression of the vineyards in the bottle.

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Tanunda

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