Producenten udtaler:
This 2006 LE Barossa Shiraz is a new release from the Schrapel family selection. It commemorates the dedication of Lawrence and Edna Schrapel, who after many years of toiling in the vineyards, passed the stewardship of the property to their sons, the present day winemakers of Bethany Wines, Geoff and Robert. It is a typical Barossa Shiraz. The fresh, vibrant plum and blackberry aromas carry on to the rich, full varietal flavours of the palate and to a long finish which displays an excellent balance of fine grain tannins and natural acidity. The LE Shiraz expresses to the fullest the true characteristics of Shiraz grown on the foothills of the Barossa. It will be enjoyed with all red meat dishes, especially a hearty beef casserole.
Tasting Notes
This 2006 LE Barossa Shiraz is a new release from the Schrapel family selection. It commemorates the dedication of Lawrence and Edna Schrapel, who after many years of toiling in the vineyards, passed the stewardship of the property to their sons, the present day winemakers of Bethany Wines, Geoff and Robert. It is a typical Barossa Shiraz. The fresh, vibrant plum and blackberry aromas carry on to the rich, full varietal flavours of the palate and to a long finish which displays an excellent balance of fine grain tannins and natural acidity. The LE Shiraz expresses to the fullest the true characteristics of Shiraz grown on the foothills of the Barossa. It will be enjoyed with all red meat dishes, especially a hearty beef casserole.
Vineyard Notes
The Shiraz fruit was sourced from the Schrapel family vineyards and neighbouring vineyards in the Barossa foothills. Traditional viticultural practices were applied across the vineyards with the yield from old vines 6.25t/Ha. The vineyards were hand pruned to 70 buds per vine to limit yield and ensure that only fruit of the finest quality was used in the making of this wine.
Vintage report
The 2006 vintage shaped up as another quality, above average year. The growing season got off to a sound start with good winter and spring rains followed by conditions conducive to successful flowering and set. Mild to warm conditions over summer allowed for slow, even ripening, with mild stress during berry development reducing the berry size and increasing the skin to juice ratio; ideal for red winemaking. The grapes retained a great balance of fruit flavour with natural acidity. An excellent vintage.
Winemaking report
Fermented on skins in the traditional manner for 8 to 10 days at 22—26 degrees to extract sufficient colour and tannins. The juice was pumped over skins twice daily until the desired colour and weight was reached. The wine was then drained and pressed and pressings returned to the wine which spent 12 months in French and American hogsheads of various ages. The result is a full flavoured wine in which the oak supports the fruit but never dominates.
Vineyard Details
Climate Type………………….Mediterranean—long dry cool summer for ripening
Soil Type………………………..Red Brown Earth, Biscay
Vineyard Size………………6 Ha
Vines per Hectare……………Ave: 1800
Vine Training Method (s)……1 wire vertical, 2 wire vertical
Average Yields……………….6.25 t/Ha
Average Vine Age…………..25 to 40 years old
Winemaking Details
Skin Contact/Settling.……….Fermented on skins 8—10 days
Yeast Type…………………….Syrah
Fermentation Temp/Time..…22-26C over 8—10 days
Handling…………………….…Controlled exposure to oxygen otherwise anaerobic
Maturation Time………….…..12 months
Oak Type and %……………..French and American hogsheads ranging in age
Fining Agents………………….None
Filtration Types………………..Pad filtered |
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