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Yalumba Hand Picked Barossa Shiraz/Viognier(2003)
A very dry, warm January was followed by much-needed rain in February. Growers ensured the fruit remained healthy, and the cool, dry weather that followed was perfect for ripening. The result was a vintage that produced smaller volumes of intensely flavoured grapes.
Select parcels of hand picked Shiraz and Viognier were co-fermented in eight ton, open fermenters. Once again, we allowed the onset of natural yeast fermentation, ‘wild ferment’, to add a degree of complexity. To ensure the completion of fermentation we also added winery cultured yeast. All batches were then read more...
Select parcels of hand picked Shiraz and Viognier were co-fermented in eight ton, open fermenters. Once again, we allowed the onset of natural yeast fermentation, ‘wild ferment’, to add a degree of complexity. To ensure the completion of fermentation we also added winery cultured yeast. All batches were then read more...
- International Wine Cellar
- Sep-05
- 90/100
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September 2007
- Wine & Spirits Magazine
- 94/100
-
May 2007
