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First Drop Wines

2019 ‘Fat Of The Land’ Barossa Valley Shiraz – Ebenezer

2019 ‘Fat Of The Land’ Barossa Valley Shiraz – Ebenezer

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A soft textured expression of Shiraz from the slurp factory of the Barossa.

SINGLE VINEYARD EBENEZER SHIRAZ, BAROSSA VALLEY

Brimming with luscious dark berry fruits, this wine has been matured in 100% new French oak hogsheads for 20 months sur lie to further enhance its texture. A wine for hedonists, so enjoy it now, or in 10 to 15 years time if you have a puritanical streak

The Barossa is an amazing place with a diverse history from which a great community has grown living o the Fat of the Land. Famed for its Shiraz vineyards, some dating back to the 19th century, the wines from this small, but proud region are as unique and divergent as its history and community. One can make such varied expressions of Shiraz, due to the different meso-climates of each subregion, the elevation range, and the myriad of soil types that are tobe found throughout the Barossa. The Fat of the Land series seeks to showcase the sub regions of the Barossa, and the contrasting styles of Shiraz that can be made here.

Soil
VINEYARD: Ebenezer in the north of the Barossa - 296m above sea level on deep red clay.


Vintage
VINTAGE 2019: A very dry winter and spring, with frost events in September and November disrupting bud burst and flowering, resulting in the lightest crops in the past decade. January and February were warm and dry, and in conjunction with the low yields, ripening was rapid. Quick decision-making and early picking resulted in reds with great intensity and structure thanks also to the light crops and early tannin maturity. 2019 was a challenging vintage, but one of the most rewarding, with our alternative varieties showing particularly well. The overall quality is a tribute to our growers and their perseverance in a difficult growing season.

Cellaring
A wine for hedonists, so enjoy it now, or in 10 to 15 years time if you have a puritanical streak.

VINIFICATION:
The fruit is crushed/destemed and fermented at temperatures ranging from 20- 25°C for 14 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 50% New French oak hogsheads & 50% old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 18 months

Tasting Notes

Colour

Dark plum

Aroma

Lifted black fruit aromas with a hint of cola and spice.

Palate

Plush, textured and brimming with luscious black fruits and chocolate with hints of Indian spice. Rich and big breasted, like Dolly Parton.



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