Robert Oatley Shiraz Viognier 2006
| Varietals: |
95% shiraz 5% viognier
|
| Region: |
40% Langhorne Creek, 30% Barossa Valley, 25% Mudgee and 5% McLaren Vale
|
| Winemaker: |
James Manners, Trent Nankivell and Bec Kidd |
| Winemaking Regime: |
Shiraz grapes were crushed into small vessels and fermented at cool to moderate temperatures along with the viognier component. |
| Oak Regime: |
Aged for 18 months in new and one year old French and American oak.
|
| Cellaring: |
Up to 10 years
|
| Vineyard notes: |
Fruit was sourced from a number of vineyards each giving their own level of complexity and interest to the wine. Langhorne Creek provides clear fruit weight and character, Barossa Valley lends fruit intensity and richness with Mudgee providing structure and classic chocolate and dark berry fruit.
|
| Winemaking notes: |
Harvested in the cool of the evening and fermented at cool to moderate temperatures in order to retain fruit spice and varietal impact. Co-fermentation with viognier adds an extra dimension to the palate. The fermenting must was gently and routinely pumped over. Careful selection of appropriate American and French oak barrels has allowed the fruit to remain to the fore whilst providing structure, gentle tannin and spicy flavour from the wood. |
|
|
