Sandalford Margaret River Shiraz 2021 (Australia)

Sandalford Margaret River Shiraz 2021 (Australia)"Dark fruit richness lead the way with nuances of dried herb, pepper spice and cedar, it's succulent and plump in the mouth delivering excellent weight and persistency. Wonderfully framed by chalky tannins, finishing sturdy and persistent. At its best: now to 2033" Sam Kim, Wine Orbit, Feb 2023 Deep garnet red with crimson hues. Red cherry, raspberry and pomegranate fruits with a hint of fennel seed and ginger. Alluring spicey notes of cardamon and

"Dark fruit richness lead the way with nuances of dried herb, pepper spice and cedar, it's succulent and plump in the mouth delivering excellent weight and persistency. Wonderfully framed by chalky tannins, finishing sturdy and persistent. At its best: now to 2033" Sam Kim, Wine Orbit, Feb 2023

Deep garnet red with crimson hues. Red cherry, raspberry and pomegranate fruits with a hint of fennel seed and ginger. Alluring spicey notes of cardamon and white pepper overlayed with roasted nuts and white chocolate. Bright red fruit flavours and savoury spices. Mocha and toasty oak flavours evolve with the fruit flavours adding to the many layers within this wine. Soft acidity and fine-grained tannin provide length to the finish. This medium bodied, elegant, cool climate style Shiraz drinks well in its youth, but can be cellared for up to 10 years with confidence.

The 2021 vintage could be best described as challenging. A reflection of the wetter than average summer impacting picking decisions. Our Wilyabrup vineyard however fared well and produced fresh, bright, flavoursome fruit to make wines from. The low yielding Shiraz vines were machine harvested in the cool of the night and transported to the winery for processing. The resulting wines are fresh, balanced and display wonderful varietal fruit characteristics.

The fruit was destemmed to static red fermenters and allowed to cold soak for three days before inoculation with a selected specialised yeast isolate. Routine pump overs lasting for around 10 days ensures optimum extraction of colour, flavour and tannin. The ferment was then drained and pressed at dryness to tank, allowed to settle, and then racked to tank for malolactic fermentation. The resulting wine was then matured on French oak for 3 months before being transferred to seasoned French oak barriques for a further 6 months maturation. The wine was then blended, filtered and bottled.