2018 Zonzo Estate Reserve Shiraz

$55.00

Dark berry fruits and spicy liquorice dominate the nose of the 2018 Zonzo Estate Reserve Shiraz. There is also a subtle background character of savoury earthiness.

COLOUR, AROMA AND PALATE

Dark berry fruits and spicy liquorice dominate the nose of the 2018 Zonzo Estate Reserve Shiraz. There is also a subtle background character of savoury earthiness.

On the palate the elegant fruit is well integrated with the fine tannin which has great coverage and carries the fruit to the back of the palate. Oak is also present but supports the plush elements of this wine without dominating the lovely character of spicy Shiraz and berries.

THE FACTS

Handpicked in the 3rd week of March. The fruit was destemmed into small fermenters and has a 20% whole bunch fermentation influencing the wine. The balance was then split between whole berries and crushed fruit fermenters. The whole bunch ferment was inoculated immediately and the two other portions soaked for one day and then inoculated.

A mix of pump over, plunging and pigeage a pièd was employed over the 2 weeks. Following primary ferment the fruit was pressed straight to oak for malo. Oak was a mix of new (30%) and 1-5yo barrels. Bottled in February 2019.

Dark berry fruits and spicy liquorice dominate the nose of the 2018 Zonzo Estate Reserve Shiraz. There is also a subtle background character of savoury earthiness.

COLOUR, AROMA AND PALATE

Dark berry fruits and spicy liquorice dominate the nose of the 2018 Zonzo Estate Reserve Shiraz. There is also a subtle background character of savoury earthiness.

On the palate the elegant fruit is well integrated with the fine tannin which has great coverage and carries the fruit to the back of the palate. Oak is also present but supports the plush elements of this wine without dominating the lovely character of spicy Shiraz and berries.

THE FACTS

Handpicked in the 3rd week of March. The fruit was destemmed into small fermenters and has a 20% whole bunch fermentation influencing the wine. The balance was then split between whole berries and crushed fruit fermenters. The whole bunch ferment was inoculated immediately and the two other portions soaked for one day and then inoculated.

A mix of pump over, plunging and pigeage a pièd was employed over the 2 weeks. Following primary ferment the fruit was pressed straight to oak for malo. Oak was a mix of new (30%) and 1-5yo barrels. Bottled in February 2019.

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