Many shiraz producers go for short, sharp fermentation. They want predictable results from a process that has many variables. But if you really know your vines and your winery, and you’re willing to accentuate all the favour in your grapes, then you can soak, maybe before or after ferment. But the Harewood team really know what they’re doing, so they did both for this wine, their reserve shiraz. It had a week’s cold soak, which let’s the berries eek out all the magical flavour and tannin precursors from skins and seeds. And then two weeks post-ferment maceration, which extracts all the colour and even more flavour and tannin, thanks to the now-present alcohol. It was then matured for two and a half years in French barriques (40% new).ÂÂÂÂ
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Many shiraz producers go for short, sharp fermentation. They want predictable results from a process that has many variables. But if you really know your vines and your winery, and you’re willing to accentuate all the flavour in your grapes, then you can soak, maybe before or after ferment. But the Harewood team really know what they’re doing, so they did both for this wine, their reserve shiraz. It had a week’s cold soak, which let’s the berries eek out all the magical flavour and tannin precursors from skins and seeds. And then two weeks post-ferment maceration, which extracts all the colour and even more flavour and tannin, thanks to the now-present alcohol. It was then matured for two and a half years in French barriques (40% new).ÂÂÂÂ
Vintage: 2013
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