Lifted aromas of dark berries and supple spiciness. On the palate, bright cherry and black currant fruit flavors are complemented by lush, soft tannins.
The St. Hallett winemaking philosophy is relatively simple – minimum intervention and maximum attention. Black, crackling Biscay clay is a familiar soil type found in the Barossa Valley. These soils typically produce wines that are juicy and soft with luscious, velvety yet robust tannins. The grapes from St. Hallett’s Shiraz vineyards are from black cracking clay soils and have been crushed and fermented separately, between 6 and 8 days at 22-24 degrees. Post- fermentation, the wine was partially matured with American and French Oak to maximize fruit intensity before blending and bottling. The finished wine showed intense color and flavor.
Serve with anything barbequed including chicken, duck, grilled meats, burgers, vegetables and lamb.
Producer: St Hallett
Varietal: 100% Shiraz
Titratable acidity: 6 g/L