Evans & Tate Margaret River Pile Driver Shiraz 2017 (Australia)
- Plum & mulberry
- Savoury & roasted spices
- Fresh cedar
- Fine, silken tannins
Intense purple red with a black heart typical of Shiraz. A rich bold plum and mulberry scent with hint of licorice and the fragrant notes of rose petals provides a refreshing floral lift. Delicate earthy aromas, savoury spices and fresh cedar from barrel maturation contributes intriguing complexities. An intensely fruit driven wine led by ripe, juicy mulberry and cherry flavours overlaid with layers of earth, roasted spices, and white peppercorn that captivate the palate. Fine, silken tannins provide a wonderful textural element.
A prolonged cool and wet growing season meant the vines were lush and healthy heading into ripening. This resulted in later harvest dates, accentuated by the cool and wet ripening months; conditions not experienced in Western Australia for more than ten years. These conditions, coupled with the absence of heat events, produced highly aromatic reds with pristine natural acidity.
Harvest was done during the coolest part of the night. The cool fruit was then gently transferred to a fermenter where it was cold soaked to contribute unique aromatics, intense stable colour and a soft texture in the end wine. At the completion of fermentation, each barrel was pressed separately to tank before being racked off yeast lees to barrel or tank for maturation. The finished blend was filtered once before bottling.
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Evans & Tate Margaret River Pile Driver Shiraz 2017 (Australia)
Evans & Tate Margaret River Pile Driver Shiraz 2017 (Australia)
- Plum & mulberry
- Savoury & roasted spices
- Fresh cedar
- Fine, silken tannins
Intense purple red with a black heart typical of Shiraz. A rich bold plum and mulberry scent with hint of licorice and the fragrant notes of rose petals provides a refreshing floral lift. Delicate earthy aromas, savoury spices and fresh cedar from barrel maturation contributes intriguing complexities. An intensely fruit driven wine led by ripe, juicy mulberry and cherry flavours overlaid with layers of earth, roasted spices, and white peppercorn that captivate the palate. Fine, silken tannins provide a wonderful textural element.
A prolonged cool and wet growing season meant the vines were lush and healthy heading into ripening. This resulted in later harvest dates, accentuated by the cool and wet ripening months; conditions not experienced in Western Australia for more than ten years. These conditions, coupled with the absence of heat events, produced highly aromatic reds with pristine natural acidity.
Harvest was done during the coolest part of the night. The cool fruit was then gently transferred to a fermenter where it was cold soaked to contribute unique aromatics, intense stable colour and a soft texture in the end wine. At the completion of fermentation, each barrel was pressed separately to tank before being racked off yeast lees to barrel or tank for maturation. The finished blend was filtered once before bottling.
Product Information
Product Information
Shipping & Returns
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Description
- Plum & mulberry
- Savoury & roasted spices
- Fresh cedar
- Fine, silken tannins
Intense purple red with a black heart typical of Shiraz. A rich bold plum and mulberry scent with hint of licorice and the fragrant notes of rose petals provides a refreshing floral lift. Delicate earthy aromas, savoury spices and fresh cedar from barrel maturation contributes intriguing complexities. An intensely fruit driven wine led by ripe, juicy mulberry and cherry flavours overlaid with layers of earth, roasted spices, and white peppercorn that captivate the palate. Fine, silken tannins provide a wonderful textural element.
A prolonged cool and wet growing season meant the vines were lush and healthy heading into ripening. This resulted in later harvest dates, accentuated by the cool and wet ripening months; conditions not experienced in Western Australia for more than ten years. These conditions, coupled with the absence of heat events, produced highly aromatic reds with pristine natural acidity.
Harvest was done during the coolest part of the night. The cool fruit was then gently transferred to a fermenter where it was cold soaked to contribute unique aromatics, intense stable colour and a soft texture in the end wine. At the completion of fermentation, each barrel was pressed separately to tank before being racked off yeast lees to barrel or tank for maturation. The finished blend was filtered once before bottling.
