+ Add Critic Score

Submit a Critic Score

Score:

Name of Critic:

Close

Bong Bong Red Shiraz New South Wales 2006

Winemaker's Notes:

The color is a vibrant dark red. The bouquet displays classic sweet dark berry fruit with black olive and toffee. A whiff of oak adds complexity. A medium bodied palate with excellent mid-palate fruit sweetness and flavor intensity. Soft and smooth yet with substantial mouthfeel and sufficient ripe, fine-grained tannin to provide satisfaction and food compatibility. A morish, easy drinking style. Great drinking now but will age gracefully for five years or so. Bong Bong Red was made from beautifully ripe Shiraz grapes of exceptional quality. The fruit is crushed and cold-soaked. It is then allowed to warm before inoculation with a neutral yeast. As the must warms they progressively plunge and pump over the ferment more frequently until around ¾ way through ferment at which time they ramp down extraction efforts. The ferment finishes on skins and is pressed immediately after. Following fermentation on skins for nine days the wine is then transferred to French oak barriques (5% new, balance 2nd and 3rd fill) for MLF and given two aerative rackings before bottling.

Vintages

  • 2006

+ Vintage
Varietal: Syrah
  • + My Wines

    My Wines

    Save in My Wines

    Add to Wishlist

    My Cellar

  • List It
  • Add Review
0 5 0.5
Average Rating Rate It Add

The color is a vibrant dark red. The bouquet displays classic sweet dark berry fruit with black olive and toffee. A whiff of oak adds complexity. A medium bodied palate with excellent mid-palate fruit sweetness and flavor intensity. Soft and smooth yet with substantial mouthfeel and sufficient ripe, fine-grained tannin to provide satisfaction and food compatibility. A morish, easy drinking style. Great drinking now but will age gracefully for five years or so. Bong Bong Red was made from beautifully ripe Shiraz grapes of exceptional quality. The fruit is crushed and cold-soaked. It is then allowed to warm before inoculation with a neutral yeast. As the must warms they progressively plunge and pump over the ferment more frequently until around ¾ way through ferment at which time they ramp down extraction efforts. The ferment finishes on skins and is pressed immediately after. Following fermentation on skins for nine days the wine is then transferred to French oak barriques (5% new, balance 2nd and 3rd fill) for MLF and given two aerative rackings before bottling.

Photos

+ Add Image

Best Wine Deals

See More Deals

Syrah Top Lists







Snooth Media Network