Nugan Estate Cookoothama New South Wales Shiraz 2018 (Australia)
- French & American oak
- Blood plum
- Allspice & coffee
- Rich & full
This wine is deep, inky red in appearance, with a youthful crimson hue. It has brooding aromas of blood plum and dark chocolate melded with allspice, earth and coffee notes. A rich, full flavoured palate of plum and black cherry compote, entwined with earth, mocha and hints of spice oak.
They source the grapes for the Cookoothama Shiraz from premium vineyards in the Riverina in regional New South Wales. The warm and dry conditions during berry ripening were conducive to excellent colour and flavours.
Once their winemaking team harvest the grapes, they then destem and chill the parcels. The parcels must chill to 10 degrees Celsius. After the fruit receives a 24-hour cold soak, they then inoculate the parcels with a pure yeast culture. The fruit is then ready for fermentation, which takes place in Vinimatics & static fermenters. The winemaking team, under the guidance of Chief Winemaker, Daren Owers, with use a manual pump to complete pump overs every 6 hours. Once this stage is complete of alcoholic fermentation, the wine will remain on skins for a further two days. Once this is complete, they will then transfer the fruit into American & French hogsheads and stainless steel Vats for malolactic fermentation and maturation.
Food Pairing: This wine lends itself perfectly to a variety of red meat dishes. The spicy overtones work well with Thai beef salad, as well as complimenting the flavours of roast lamb and tender braised lamb shanks.
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Nugan Estate Cookoothama New South Wales Shiraz 2018 (Australia)
Nugan Estate Cookoothama New South Wales Shiraz 2018 (Australia)
- French & American oak
- Blood plum
- Allspice & coffee
- Rich & full
This wine is deep, inky red in appearance, with a youthful crimson hue. It has brooding aromas of blood plum and dark chocolate melded with allspice, earth and coffee notes. A rich, full flavoured palate of plum and black cherry compote, entwined with earth, mocha and hints of spice oak.
They source the grapes for the Cookoothama Shiraz from premium vineyards in the Riverina in regional New South Wales. The warm and dry conditions during berry ripening were conducive to excellent colour and flavours.
Once their winemaking team harvest the grapes, they then destem and chill the parcels. The parcels must chill to 10 degrees Celsius. After the fruit receives a 24-hour cold soak, they then inoculate the parcels with a pure yeast culture. The fruit is then ready for fermentation, which takes place in Vinimatics & static fermenters. The winemaking team, under the guidance of Chief Winemaker, Daren Owers, with use a manual pump to complete pump overs every 6 hours. Once this stage is complete of alcoholic fermentation, the wine will remain on skins for a further two days. Once this is complete, they will then transfer the fruit into American & French hogsheads and stainless steel Vats for malolactic fermentation and maturation.
Food Pairing: This wine lends itself perfectly to a variety of red meat dishes. The spicy overtones work well with Thai beef salad, as well as complimenting the flavours of roast lamb and tender braised lamb shanks.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- French & American oak
- Blood plum
- Allspice & coffee
- Rich & full
This wine is deep, inky red in appearance, with a youthful crimson hue. It has brooding aromas of blood plum and dark chocolate melded with allspice, earth and coffee notes. A rich, full flavoured palate of plum and black cherry compote, entwined with earth, mocha and hints of spice oak.
They source the grapes for the Cookoothama Shiraz from premium vineyards in the Riverina in regional New South Wales. The warm and dry conditions during berry ripening were conducive to excellent colour and flavours.
Once their winemaking team harvest the grapes, they then destem and chill the parcels. The parcels must chill to 10 degrees Celsius. After the fruit receives a 24-hour cold soak, they then inoculate the parcels with a pure yeast culture. The fruit is then ready for fermentation, which takes place in Vinimatics & static fermenters. The winemaking team, under the guidance of Chief Winemaker, Daren Owers, with use a manual pump to complete pump overs every 6 hours. Once this stage is complete of alcoholic fermentation, the wine will remain on skins for a further two days. Once this is complete, they will then transfer the fruit into American & French hogsheads and stainless steel Vats for malolactic fermentation and maturation.
Food Pairing: This wine lends itself perfectly to a variety of red meat dishes. The spicy overtones work well with Thai beef salad, as well as complimenting the flavours of roast lamb and tender braised lamb shanks.
