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First Drop Wines

2018 ‘Fat Of The Land’ Barossa Valley Shiraz – Greenock

2018 ‘Fat Of The Land’ Barossa Valley Shiraz – Greenock

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A spicy complex expression of Barossa Shiraz.

SINGLE VINEYARD GREENOCK SHIRAZ, BAROSSA VALLEY

It's mouth filling, fruit laden mid palate is enhanced by complex flavours of earth, wet stone and hints of leather and spice. This wine has been matured in 50% new French oak hogsheads for 20 months to further enhance its inherent structure. A textural wine to be savoured now, or in 10 to 15 years time

Soil
VINEYARD: North east of Greenock in the north west of the Barossa -330m above sea level on clay with ironstone.
Vintage
VINTAGE 2018: 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!h a warmer than average October and November meant the vine canopies grewquickly, and led to a good flowering and set. January and February were warm and dry, with a series ofheat events slowing down the pace of ripening. Similar to 2017, March signalled the start of an Indiansummer that lasted through into April. These perfect ripening conditions allowed us to pick all our blocksat the optimum point, and the resulting wines look the business. 2018 may rank with the best of thedecade - 2010, 2012, 2015, 2016. All aboard!

Cellaring
An ethereal wine for the intellectual, so ponder now, or in 10 to 15 years

VINIFICATION:
The fruit is crushed/destemed and fermented at temperatures ranging from 20- 25°C for 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 50% New French oak hogsheads, and the balance to 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.

Tasting Notes

Colour

Dark plum

Aroma

Lifted black fruit and Bloody Mary aromas with complexing oral notes and hints of cinnamon and Chinese spices.

Palate

Broad, mouthlling black fruit and mocha mid palate with oury tannins, and complex favours of wet stone / slate with a hint of cedar and leather. Enigmatic like Humphrey Bogart

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