SHIRAZ

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Heathcote_Shiraz_2017

SANTA & D’SAS – HEATHCOTE SHIRAZ 2017
The Santa & D’Sas approach with the Ampersand Series of wines is to harness the strength and characteristics of each region to create varietal expressive wines. Sourced from the mature Colbinabbin Vineyard planted in 1998 in the Heathcote region outside Colbinabbin, this Shiraz is a elegant expression with freshness, richness and structure. Parcels of Shiraz were chosen for their flavour intensity, expression of vineyard character and supple tannins. Traditional winemaking techniques were used including cold soaking for maximum colour extraction and maturation in fine grained French oak, will help this powerful Shiraz to age gracefully over the next 15+ years.

VINEYARD REGION
Fruit for the this Shiraz is sourced from the Colbinabbin Vineyard, Colbinabbin in the Heathcote Wine Region.

VINTAGE CONDITIONS
The winter of 2016 was cold with above average rain events recorded. This meant vineyard soils were at full moisture. Flowering coincided with a period of rainfall and strong cold winds resulting in some fruit set issues, particularly in the most wind exposed blocks – setting up the vintage for lower yields. A cool and even Spring ensured the vines enjoyed a good, even growing season. Januray, February and March conditions – cool/mild days and cold nights, evenly balanced crops and excellent vine health resulting in intense flavour development, beautiful natural acidity and phenological ripe tannins.

GRAPE VARIETY
100% Shiraz

MATURATION
Destemmed and crushed into open top fermenters it spent 4 days cold soaking for maximum colour extraction. A 22 day fermentation with regular hand plunging followed to extract tannins and provide structure. The wine was matured in tight, fine grained French oak for 23 months, to provide extra fruit depth and palate weight while adding layers of complexity.

COLOUR
Deep crimson with purple hues.

NOSE
Aromas of dark black fruits, lifted tar and oak with earthy spice in the background.

PALATE
The palate has blackberry and dark plum fruits tightly packed with anise spice and dark chocolate influence. Fine powdery tannins, fleshy texture and well integrated oak add complexity.

TECHNICAL ANALYSIS
Harvest Date: 14th & 18th March 2017
Alcohol: 14.2%v/v, pH: 3.52, TA: 6.11 g/L
Bottled Date: 8th February 2019
Winemakers: Andrew Santarossa and Matthew Di Sciascio