Thorn-Clarke Sandpiper Barossa Shiraz 2018 Magnum 1.5L (Australia)
- French oak
- Satsuma plums
- Mulberries
- Plush mouthfeel
"A deep purple hue with juicy brooding richness. The palate is full of all things Barossa; savory and dense with juicy plums and ripe dark berries and a hint of clove, oak spice and soft rounded tannins. A superb fireside wine to sit with and linger" Cuisine Magazine 2020
From a classic year, this Barossa Shiraz has an intense red colour with vivid purple hues. The nose is abundant with vibrant red fruits supported by subtle hints of French Oak. On the palate, well balanced tannins are intertwined with flavours of black cherries, satsuma plums and mulberries. This all leads to a wine which is full bodied in style with a plush mouthfeel and great length of flavour.
The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22-25 degree Celsius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into French oak for maturation for up to 12 months.
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Thorn-Clarke Sandpiper Barossa Shiraz 2018 Magnum 1.5L (Australia)
Thorn-Clarke Sandpiper Barossa Shiraz 2018 Magnum 1.5L (Australia)
- French oak
- Satsuma plums
- Mulberries
- Plush mouthfeel
"A deep purple hue with juicy brooding richness. The palate is full of all things Barossa; savory and dense with juicy plums and ripe dark berries and a hint of clove, oak spice and soft rounded tannins. A superb fireside wine to sit with and linger" Cuisine Magazine 2020
From a classic year, this Barossa Shiraz has an intense red colour with vivid purple hues. The nose is abundant with vibrant red fruits supported by subtle hints of French Oak. On the palate, well balanced tannins are intertwined with flavours of black cherries, satsuma plums and mulberries. This all leads to a wine which is full bodied in style with a plush mouthfeel and great length of flavour.
The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22-25 degree Celsius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into French oak for maturation for up to 12 months.
Product Information
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Shipping & Returns
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Description
- French oak
- Satsuma plums
- Mulberries
- Plush mouthfeel
"A deep purple hue with juicy brooding richness. The palate is full of all things Barossa; savory and dense with juicy plums and ripe dark berries and a hint of clove, oak spice and soft rounded tannins. A superb fireside wine to sit with and linger" Cuisine Magazine 2020
From a classic year, this Barossa Shiraz has an intense red colour with vivid purple hues. The nose is abundant with vibrant red fruits supported by subtle hints of French Oak. On the palate, well balanced tannins are intertwined with flavours of black cherries, satsuma plums and mulberries. This all leads to a wine which is full bodied in style with a plush mouthfeel and great length of flavour.
The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22-25 degree Celsius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into French oak for maturation for up to 12 months.
