Producenten udtaler:
Tasting Notes:
A further few years cellaring may increase this wine’s complexity but there is really no need for it. Three to four years from vintage the 2008 Bethany Shiraz is drinking very well. It displays all the classic characteristics one expects from a premium quality Barossa Shiraz, combined with the skill of the fifth generation of Schrapel family winemakers. The nose is generous and the mouth feel elegant yet full flavoured, whilst the lingering finish is a delightful blend of varietal fruit and restrained oak characters. It will go very well with most meat dishes or with crusty bread and cheese.
Vineyard Notes:
The Shiraz fruit was sourced from the Schrapel family vineyards and neighbouring vineyards in the Barossa foothills. Traditional viticulture practices were applied with the yield from old vines 6.25t/Ha. The vineyards were hand pruned to 70 buds per vine to limit yields.
Vintage report:
Cooling breezes fanned the vineyards during the spring and warmer summer months allowing for a gradual, extended ripening period of the fruit. This proved to be a significant advantage during the hot early months of 2008 with soil moisture at depleted levels. The vines were in excellent health leading up to harvest with balanced canopy growth and fruit development. The grapes were picked prior to the March heatwave, maximising fruit quality.
Winemaking report:
Fermented on skins in the traditional manner for 6 - 10 days at 20 - 28 degrees with juice being racked from the skins and returned for optimal colour and fine tannin extraction. Fermentation was initiated prior to racking into American and French oak barrels for 12 - 18 months to allow fruit and palate structure to develop. This method of winemaking results in a full-bodied Shiraz with enough oak to give complexity with-out overshadowing the wine.
Vineyard Details:
Climate Type………………….Mediterranean — long dry cool summer for ripening
Soil Type……………………….Red brown earth, limestone subsoil
Vineyard Size…………………15 Ha
Vines per Hectare……………Ave: 1800 Vine
Training Method (s)……Traditional rod & spur pruned or spur pruned by hand. Two wire vertical - shoot positioning
Average Yields……………….6.25 t/Ha
Average Vine Age…………..25 to 40 years old
Winemaking Details Skin Contact/Settling.……….Fermentation on skins for 6 - 10 days
Yeast Type……………………..Selected yeast to enhance varietal characters
Fermentation Temp/Time..…20 – 28C
Handling…………………….…Controlled oxygen exposure
Maturation Time………….…..12 - 18 months
Oak Type and %……………..American and French
Fining Agents………………….Egg white, bentonite, gelatin
Filtration Types………………..Pad filtered
Awards:
Bronze - 2009 Melbourne Wine Show
Bronze - 2011 Decanter World Wine Awards
Silver - 2011 San Francisco International Wine Competition
Commended - 2011 International Wine Challenge
Silver - 2011 International wine & Spirit Competition
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