Evans & Tate Shiraz
With a deep, vibrant ruby red with a youthful purple rim colour, followed by the smell of ripe cherry and plum aromas fill the nose with fragrant notes of rose petal providing a lovely floral lift. With the taste of subtle earthy aromas, savoury toasted spices and a touch of cedary oak from barrel maturation contributes intriguing complexity. A very elegant, supple wine that shows remarkable harmony and integration. Long, rich, pure flavours of the Shiraz varietal fill the mouth with lovely textural elements from its youthful, fine tannins and time spent maturing in barrel.
A warm, dry vintage was experienced in 2010 in the Margaret River wine growing region of Western Australia with no significant rain events or issues with disease in the vineyard. These conditions have produced full flavoured Shiraz wines with mature, fine tannins and an overall opulent structure.
At harvest, select Blocks of Shiraz were picked separately during the coolest part of the night to ensure the fruit reached the winery at the coolest temperature possible. The fruit was de-stemmed only (no crushing) and cold soaked in the fermenter for 3 - 4 days at 5°C prior to the commencement of fermentation. This practice of cold soaking is critical to producing our unique Shiraz style as it helps to produce a fruit driven, aromatic wine with an opulent soft texture and intense, stable colour. Each ferment was conducted at a cool 20°C -24°C and during fermentation, each batch was thoroughly aerated with the grape seeds being removed from the ferment. Once each ferment reached 2-4 Baume, it was pressed off skins to separate tanks to complete fermentation. The pressings were returned into the free-run to provide structure and body to the end wine. Once dry, each batch of wine was racked separately off lees to a combination of new and old American and French oak barriques (80% French) to mature for 12 -15 months. Following blending, the wine was lightly fined using fresh, local free-range egg whites and filtered once prior to bottling and maturation.
Food Pairing Notes
Goes great with barbecued foods with a smoky char pair nicely with Syrah, as do lamb, venison and game birds.