[ Home > Wines > Red Wines > Syrah or Shiraz > Australia - Shiraz > Australia - Shiraz > Climbing Shiraz 2005 ]
The Shiraz fruit was destemmed, cold macerated then inoculated with cultured yeast to initiate fermentation. Juice was pumped over 2-3 times a day early in the ferment, slowing down to daily towards the end of ferment. Once dry, the wine macerated on skins for 5-10 days to gently extract fine grape tannins. A small portion was taken off skins and transferred to oak for maturation. The wine was then blended, egg white fined, racked, filtered and bottled August 2006. Winemaker Phillip Shaw describes this wine as “having good intense colour, rich vibrant fruit and a touch of oak with intense plum fruit dominating. What I like about this wine is that under the plum, some white pepper flavours are emerging, very typical of the Orange region. The Climbing 2005 Shiraz will evolve well with up to 10 years cellaring.” |
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