Milton Park Shiraz
$16.49
THE BRAND
Our Milton Park range of wines is made from grapes sourced from our own vineyards and other select vineyard sites in South Australia, this allows consistent quality year to year.
WINEMAKERS NOTE
The nose is lifted berry fruits, with hints of dark chocolate and spice. The palate is medium bodied with intense plummy fruit. This plummy fruit fills the whole palate and combined with the soft and approachable tannins creates a very mouth filling wine. The length of flavour is long with plumy and liquorice fruit and spicy oak.
VINTAGE
An above average wet spring and cooler than average summer temperatures led to a later start to picking than normal. This combined with a long and mild ripening period meant that our fruit developed to a beautiful level of maturity on the vine. This has led to outstanding flavours and elegant, expressive wines.
WINEMAKING
The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 71-77 degree fahrenheit range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into predominantly American oak to mature.
WINEMAKER - PETER KELLY
853065000689
Data sheet
- Product Size
- .75l
- Country
- Australia
- Region
- South Australia
- Alcohol Content
- 14%
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THE BRAND
Our Milton Park range of wines is made from grapes sourced from our own vineyards and other select vineyard sites in South Australia, this allows consistent quality year to year.
WINEMAKERS NOTE
The nose is lifted berry fruits, with hints of dark chocolate and spice. The palate is medium bodied with intense plummy fruit. This plummy fruit fills the whole palate and combined with the soft and approachable tannins creates a very mouth filling wine. The length of flavour is long with plumy and liquorice fruit and spicy oak.
VINTAGE
An above average wet spring and cooler than average summer temperatures led to a later start to picking than normal. This combined with a long and mild ripening period meant that our fruit developed to a beautiful level of maturity on the vine. This has led to outstanding flavours and elegant, expressive wines.
WINEMAKING
The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 71-77 degree fahrenheit range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is then put into predominantly American oak to mature.
WINEMAKER - PETER KELLY