Museum
Shiraz Viognier 2014
A year of extremes. Four days at the end of January reaching 40 degrees.
Rain during harvest.
Harvested 18 March - 31st March with moderate yields.
Processing: 30% whole bunch, balance destemmed only and chilled fermentation natural ferment, temperature up to 33c, plunge down. Maceration 18 - 21 days, pressed and racked to barrel.
Oak: 33% new, Taransaud, Mercurey, Francois Frere Hand Select, Sirugue Cuvee Syrah.
Maturation: 12 month, racked off lees and blended, bottled 12 May 2015
- Alcohol
- 13.4 % Alc/Vol
- TA
- 6.2 g/L
- pH
- 3.85
- Sugars
- 0.3g/L
Reviews
Classification
The Wall Street JournalSome argue this is Australia's greatest red wine, it is certainly one of the greatest Shirazs
