2016 MPE Shiraz – MUSEUM RELEASE
Hand harvested on 4 and 9 March. The grapes were crushed lightly leaving about 10 % whole berries and transferred to open fermenters. About 50% cold soaked for 5 days and wild yeast ferment. Aged mostly in 1-3-year-old French oak barrels for 15 months. Barrel selection of best blend about 2 months before bottling. 35% pressings. Light egg white fining and filtration prior to bottling on 1 September 2017.
Deep, bold, red/purple colour with restrained aromas of raspberry, earth and toasty oak. Medium to full-bodied with a strong vein of tannin and great structure complemented by dense berry fruit, rhubarb and black pepper which will allow this wine to age gracefully.
Total made: 110 dozen
- Silver- National Cool Climate Wine Show
- Silver- NSW Small Wine Makers Show