Both parcels of fruit were crushed and then conveyed into half tonne bins. These bins were tipped into 6 tonne open fermenters, sulphured and given 5-6 days cold soak. We added 10% stalks and 30kg of Viognier, this just added some complexity and aromatics to the wines. After cold soak the two batches started wild ferment. We then plunged the cap twice a day and kept the ferments around 28 degrees. The wines were inoculated for MLF, pressed off and then transferred into new and used French oak barrels. We left the wines on light ferment lees to add a little complexity, texture and flavour. After 12 months in oak the 2012 Shiraz was blended, egg white fined and bottled in June.
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FLAMETREE Frankland River Shiraz 2012
- Colour: Deep red.
- Aroma: Blueberry, plums, liquorice and spice.
- Palate: Dark fruits, beef stock, vegemite notes and spicy oak flavours.
- Finish: Ripe fruit flavours and fine tannin structure.
- Food Pairing: Red meat dishes or aperitif.