A rich, textured, seamless wine that combines power and elegance.
The Cream is blended at the optimum time from the best barrels from First Drop’s most prized vineyards to create the ultimate expression of Barossa Shiraz from the vintage. A rich, textured, seamless wine that combines power and elegance. It’s seductive, with a pedigree that will see it mature for a further 10 to 15 years. Indulge now or reward yourself later.
Single Vineyard Location:
52% Ebenezer
35% Greenock
13% Seppeltsfield
Oak Maturation: 20 months sur lie in new French oak hogsheads & new American oak barriques
Soil
VINEYARD: Ebenezer in the north of the Barossa - 296m above sea level on deep red clay – 33% of blend. North east of Greenock in the north west of the Barossa -330m above sea level on clay with ironstone - 17% of blend. North of Seppeltseld in the west of the Barossa – 285m above sea level on clay over limestone – 50% of blend.
Vintage
VINTAGE 2018: The growing season pulled out of the station with winter rainfall around 10% higher than average. A dry spring combined with a warmer than average October and November meant the vine canopies grew quickly, and led to a good flowering and set. January and February were warm and dry, with a series of heat events slowing down the pace of ripening. Similar to 2017, March signalled the start of an Indian summer that lasted through into April. These perfect ripening conditions allowed us to pick all our block sat the optimum point, and the resulting wines look the business. 2018 may rank with the best of the decade - 2010, 2012, 2015, 2016. All aboard!
Cellaring
It’s seductive, with a pedigree that will see it mature for a further 10 to 15 years. So indulge now or reward yourself later.
VINIFICATION:
The fruit is crushed/destemed and fermented at temperatures ranging from 20- 25°C for 10-12 days on skins. The ferment is managed by a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation, it is drained/pressed, and transferred to new American oak barriques, new French oak hogsheads and 3 and 4 year old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 20 months. The final blend consisted of 37% new French oak hogheads and 13% new American oak barriques.
Tasting Notes
Aroma
Lifted black fruit aromas with hints of smoke, tar, leather, orals and Indian spices.
Palate
Rich kirsch and black fruits, dark chocolate and licorice, balanced with textured, lingeringly seamless tannins.
