Equivalent Bottle Price £29.99
Dalwhinnie vineyard is situated in a unique amphitheatre that has its own meso climate. The site is totally frost free and allows the fruit to reach complete physiological ripeness in 9 out of 10 years. The climate is temperate with a mean average January temperature of 21°C. Harvest, which is carried out by hand, usually starts the third week in March and is completed around the first week in May. The annual rainfall is 550mm with most rain falling in July through to November. Grapes were picked at optimum ripeness ie. 13.0 – 14.0 Baume over two passes. The grapes were crushed, de-stemmed. Inoculated and fermented in small open fermenters. Temperature is controlled at around 26 degrees C. After a 7 day ferment there is a further 2 weeks of skin contact post alcoholic fermentation. The wine is then pressed out in a large pneumatic press then pumped into French oak barriques for 17 - 18 months oak maturation. 100% French barrels, one third new oak, two thirds 2-3 year old oak.
A spicy, brambly/black fruit, self-indulgent fireside red, with rich ferrous and dust, chocolate and crushed rock aromas. This is all mirrored in the palate with blueberries and blackberries, a crunchy minerality and sweet spice. There is a hint of sappiness and a slightly salty finish with great length. Its slight dark chocolate bitterness finish lifts it into the top echelon of Australia’s finest Shiraz.
Dark meats. Perfect with lamb shank and posh beef stews.