Chateau Tanunda Noble Baron Shiraz Barossa Valley 2008

Winemaker's Notes:

Hand picked, basket pressed and unfiltered, the gentle unobtrusive winemaking has captured the subtle and intriguing characters of this Shiraz. The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel three tonne fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 10 days on skins at 28° C. The skins were gently pressed in the JLB Vaslin Bucher basket press. Malolactic fermentation in French oak prior to twenty months maturation in a combination of new and older French & American oak hogsheads. A further 4 months bottle aging prior to release gives a more harmonious and perfectly balanced wine.

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Winery: Chateau Tanunda
Color: Red
Varietal: Syrah
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Member Reviews for Chateau Tanunda Noble Baron Shiraz Barossa Valley

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Snooth User: Matt Walker
84279561,447
4.50 5
10/21/2012

A very refined Shiraz, balancing concentrated red and black fruit with nuances of vanilla and nice hints of licorice and spices. The wine is bright and chewy. A beauty.


External Reviews for Chateau Tanunda Noble Baron Shiraz Barossa Valley

External Review
Source: NapaCabs.com
10/11/2012

The Ch teau Tanunda Estate is the birthplace of the Barossan wine industry, where the first plantings (1845) and the first winery (1848) were established.



Tasting Notes:

Shiraz is a superb handcrafted wine of complexity and intensity. Deep garnet red in color, displaying complex aromas of blackberry, spice, plum and licorice that give way to a subtle integration of smoky, vanillin oak.The palate is full of fleshy dark cherry and bramble fruit with dark chocolate nuances and savory notes of leather and spice on the finish. This wine has excellent tannin structure and balanced acidity.

Hand picked, basket pressed and unfiltered, the gentle unobtrusive winemaking has captured the subtle and intriguing characters of this Shiraz. The grapes were destalked (separating berries from the bunch) and placed uncrushed into small stainless steel three tonne fermenters. A cultured yeast was used to start the fermentation and the tanks were hand plunged spending 10 days on skins at 28° C. The skins were gently pressed in the JLB Vaslin Bucher basket press. Malolactic fermentation in French oak prior to twenty months maturation in a combination of new and older French & American oak hogsheads. A further 4 months bottle aging prior to release gives a more harmonious and perfectly balanced wine.

Closure: Cork

Aged 20 months in French and American Oak.

Notes: Old and New

Wine Specs:

Alcohol: 14.5%
Total Acidity: 7 grams per liter

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