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The fruit for the Tintara Shiraz, is
sourced from premium vineyards of
McLaren Vale and is destemmed prior
to fermentation, which takes place in
small open fermenters. The ferments
are tasted twice daily where extraction
of colour, flavour and tannins are
carefully monitored to achieve a wine
of balance, texture and vibrant fruit
intensity. Traditional basket presses
are used to ensure gentle extraction of
tannins. The wine is settled for 24
hours prior to been aged in French
and American oak barriques. Each
individual vineyard parcel is kept
separate prior to blending and bottling
for maximum control over the final
blend. The resultant wine is a Shiraz
bold in style with a wonderful intensity
of fruit and silky fine tannins.
The wine presents a complex nose where the
aromas of ripe forest fruits computed merge with
rich overtones of dark chocolate and gingerbread
spice. The wine is plush, juicy and mouth filling,
showing concentrated flavours of dark red fruits,
plum and cocoa. Sweet vanilla notes along with
savoury spice and cedar accompany the fruit
contingent, all carried on a balanced structure of
fine grained, juicy tannins to give a palate of rich
and even persistence.
"Good colour; an expressive regional bouquet and a medium- to full-bodied palate, black fruits, dark chocolate and mocha oak all in balance; good length. "
Australian Wine Companion
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