2020 McIntyre Shiraz

The Wine.

 

Medium garnet in colour with a savoury, earthy nose showing dark blackberry fruit, Chambord liqueur, black pepper, star anise and a hint of raw beetroot and tamari. On the palate the fruit is very deep – macerated blackberries, with hints of anise and black pepper, and a hint of celeriac savouriness. Firm acid and fine-grained tannins give the wine an elegant structure and the flavours are long and lingering.

 

Enjoy with slow cooked lamb shoulder and crunchy rosemary potatoes.

 

 

 

 

$70.00

Availability: In stock

The 2020 Vintage.

2019/2020 is the first cool growing season we have had since 2015, which seems counterintuitive when you reflect back on the news of Australia’s terrible fire season over the summer – we were very lucky, and the conditions here were quite different for us than they were for a lot of Australia. The season started well, with plenty of moisture in the soil and moderate weather conditions. Spring was unseasonably cool, with strong westerly winds resulting in some reduction of fruit set. The drought conditions seen farther north of us extended south in mid-season bringing the most rapid drying of the vineyard we have ever seen. Mild conditions persisted over January and February with intermittent rain events, and cool conditions during the ripening time and lead up to harvest. We escaped the bush fires and the resultant smoke taint seen in other parts of Australia at that time. Vintage started on the 8th of March, three weeks later than in 2019.

 

Grapegrowing and Winemaking.

Richard McIntyre and Jeremy Magyar, with assistance from Peninsula Vinecare in our vineyards and Kate McIntyre MW in the winery

 

Vinification.
Hand harvested

100% whole bunch, wild yeast fermentation

Pressed 17 days post-harvest and racked to barrel after 24 hours settling in tank

100% French oak, 100% second fill

Natural malolactic fermentation in barrel

15 months in wood with 1 racking prior to bottling without fining or filtration

 

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