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First Drop Wines

2020 ‘Dos Por Ciento’ (2%) Shiraz Moscatel

2020 ‘Dos Por Ciento’ (2%) Shiraz Moscatel

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Rich, phat Barossa Shiraz

Our reserve Shiraz is sourced from vineyards in Seppeltsfield, Greenock and Ebenezer. Dense, earthy dark berry fruits, with hints of tobacco and cocoa are further enhanced by subtle use of oak. This wine has been matured in a combination new and old French oak hogsheads and American oak barriques for 20-24 months, resulting in a sexy, textured palate. And who’s 2%? Moscatel! Just to add a splash of funk.

Soil

VINEYARD:Ebenezer in the north of the Barossa - 296m above sea level on deep red clay – 36% of blend. Moculta in Eden Valley – 397m above sea level on clay over ironstone – 24% of blend. Seppeltsfield in the west of the Barossa – 285m above sea level on clay over limestone – 20% of blend. Greenock in the north west of the Barossa -330m above sea level on clay with ironstone - 18% of blend. Wilton in Eden Valley – 482m above sea level on clay over ironstone and quartz – 2% of blend.

 

 

Vintage

VINTAGE 2020: Below average rainfall over winter followed by a very dry spring; with high winds and cold nights in November disrupting flowering; and hot, dry conditions in December and early January reducing bunch and berry size; resulted in yields at least 50% below the 10-year average. Thankfully a cooler February and March led to slower ripening despite the low yields. Whilst variability within vineyards, caused by the earlier extremes in the season, meant for tricky picking decisions and reds that show great depth and structure. 2020 was yet another challenging vintage, to rival 2019, but again it’s delivered one of which to be proud.

Cellaring

Drink up, but also an 8-15 year proposition.

VINIFICATION: 

The fruit is crushed/destemed and fermented at temperatures ranging from 20-25°C for 8 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 transfered 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. This wine was bottled in April 2022.


 

Tasting Notes

Colour

Dark plum

Aroma

Lifted black fruit aromas with a hints of earth and spice.

Palate

Rich, phat, dark berry fruits, with hints of dark chocolate and Indian ink, supported by a dense core of tannins.

 

 

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