The Margaret River Shiraz Diaries

Refined This maverick spirit operates deep during the veins of this boutique producer, whose ancestors put roots down during the Margaret River in the 1830s. Their grandparents’ famed feats of heroism equally at land and at sea even resulted in two main highways remaining named right after them.

Margaret River is a wine area situated in Western Australia. Due to the fact nearly all that point out is just too heat for viticulture, the world, also known as South West Australia, is in which the wine locations are clustered resulting from its coastal local climate influences.

John Gladstone is credited for surveying Margaret River within the 1960s and recommending it as a possible premium quality grape-growing area.

The expression of Shiraz with the temperate Margaret River location brings together the ripeness and opulence of hotter climates Along with the spice and magnificence regular of cooler ones.

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Flavours: While you'll find dozens of ways to describe a wine’s primary flavour, by far the most comprehended conditions that might help with your assortment method are: earthy, spicy, smoky, fruity, and flowery.

Fruit was crushed, chilled, sulphured and given three-6 times chilly soak in a mix of open and static fermenters. Caps were plunged and/or pumped in excess of 2 times every day. All batches were being inoculated with selected Rhone yeast strains or wild fermented; the ferments have been managed at all over 26-28 degrees. Select parcels had been entire bunch fermented to persuade partial carbonic maceration and introduce lively, spicy strawberry fruit character, Therefore incorporating complexity to the final blend.

Go driving the scenes with 3 extraordinary winemakers to uncover tales of perseverance and passion

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Amongst the greatest Shiraz I have had lately, this unique classic is actually a bouquet of entire, colourful flavours. I really like each and every sip of this crimson, and really advocate it One of the Flametree repertoire!

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The fruit was destemmed and afterwards crushed with open up rollers to introduce whole berries in to the ferment. The core part was fermented in static fermenters at 26oC for 6 days (co- fermented with a little percentage of Viognier to add spice and also a floral elevate into the wine).

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