Ripe plum and mulberry on the nose showing typical Barossa Shiraz characters. New oak is integrated and rounds off the palate, finishing with vanilla and chocolate under tones. A big warm Barossa wine that will cellar well.
Winemaking: Crushed and de-stemmed into closed fermenters. Inoculated 1 day after crushing with yeast of French origin. Maximum fermentation temperature 29°C - 32°C. Pumped over 2 x per day, incorporating oxygen. Free run removed from skins. Pressings kept separate from free run, then fined and re-blended back to the free run. The wine was then inoculated for malolactic fermentation.
"An outrageous value, the 5,000-case cuvee of 2002 Shiraz Milton Park is an opaque purple-colored effort displaying loads of peppery, licorice-infused blackberry and cassis fruit. It is a big, succulent, South Australian fruit bomb to enjoy over the next 2-3 years."- Wine Advocate