Rock Bare McLaren Vale Shiraz 2016 (Australia)
Deep ruby red with a lovely youthful violet hue. A enchantingly fragrant nose of fresh macerated berries entwined with sweet vanillin, mixed spice, cedar and a hint of perfumed violets. Approachable, graceful palate of mulberry and blueberry compote, along with juicy plum driving the up front fleshiness which coalesce with a delightful melange of underlying notes of chocolate coated dark cherry, mint, toasty oak, spicy clove, earthy truffle and a hint of espresso. A solid backbone of supporting acidity extends these characters towards the wealth of mouth coating tannins, culminating in a soft, lingering raspberry licorice finish and a warming trace of black pepper.
Fermentation in stainless static fermenters; letting the ferment warm itself to 28C; and then bringing it back to a nice cool long ferment of 10-14 days at 22C; retaining those pretty aromatics. Gently pressing the parcels off of skins through an airbag press. Wine sent to oak for malolactic fermentation and maturation.
Food Pairing: Suited to rare roast beef or kangaroo or makes a pleasant match to a grilled venison panini . Alternately take a load off and melt into the couch and pair with a mature cheddar cheese.
Deep ruby red with a lovely youthful violet hue. A enchantingly fragrant nose of fresh macerated berries entwined with sweet vanillin, mixed spice, cedar and a hint of perfumed violets. Approachable, graceful palate of mulberry and blueberry compote, along with juicy plum driving the up front fleshiness which coalesce with a delightful melange of underlying notes of chocolate coated dark cherry, mint, toasty oak, spicy clove, earthy truffle and a hint of espresso. A solid backbone of supporting acidity extends these characters towards the wealth of mouth coating tannins, culminating in a soft, lingering raspberry licorice finish and a warming trace of black pepper.
Fermentation in stainless static fermenters; letting the ferment warm itself to 28C; and then bringing it back to a nice cool long ferment of 10-14 days at 22C; retaining those pretty aromatics. Gently pressing the parcels off of skins through an airbag press. Wine sent to oak for malolactic fermentation and maturation.
Food Pairing: Suited to rare roast beef or kangaroo or makes a pleasant match to a grilled venison panini . Alternately take a load off and melt into the couch and pair with a mature cheddar cheese.
Original: $155.10
-65%$155.10
$54.28Description
Deep ruby red with a lovely youthful violet hue. A enchantingly fragrant nose of fresh macerated berries entwined with sweet vanillin, mixed spice, cedar and a hint of perfumed violets. Approachable, graceful palate of mulberry and blueberry compote, along with juicy plum driving the up front fleshiness which coalesce with a delightful melange of underlying notes of chocolate coated dark cherry, mint, toasty oak, spicy clove, earthy truffle and a hint of espresso. A solid backbone of supporting acidity extends these characters towards the wealth of mouth coating tannins, culminating in a soft, lingering raspberry licorice finish and a warming trace of black pepper.
Fermentation in stainless static fermenters; letting the ferment warm itself to 28C; and then bringing it back to a nice cool long ferment of 10-14 days at 22C; retaining those pretty aromatics. Gently pressing the parcels off of skins through an airbag press. Wine sent to oak for malolactic fermentation and maturation.
Food Pairing: Suited to rare roast beef or kangaroo or makes a pleasant match to a grilled venison panini . Alternately take a load off and melt into the couch and pair with a mature cheddar cheese.
