Cathedral Cellar Shiraz 2006
In late March to mid-April, harvest was conducted. The grapes were destalked and cold-soaked for 4 days. Fermentation was initiated via the inoculation of selected yeasts for 7 days. The free run juice was transferred into barrels, where it underwent malolactic fermentation on the lees. After racking off the lees, the wine was aged in new French and American oak barrels for 18-22 months.
Food Pairings for Cathedral Cellar Shiraz
On the nose, this Shiraz expresses the typical spiciness of the varietal, along with berry, clove, and smoky aromas reminiscent of a cigar box. Similar flavors appear on the palate, dominated by blackberry and vanilla spice. Soft and very well-balanced.
|Alcohol: 14%||pH: 3.41|
|Sugar: 2.44 grams per liter||Total Acidity: 5.98 grams per liter|