Angove Warboys Vineyard Shiraz 2018 (McLaren Vale, South Australia) "...chocolate, christmas spices, red berries..."
Certified Organic, Vegan Friendly
International Organic Wine Awards 2020 - TOP GOLD
Concours Mondial de Bruxelles 2020 - GOLD
China Wine & Spirit Competition 2020 - GOLD
Global Organic Masters 2020 - The Drinks Business Magazine - Silver
Bacchus Wine Awards 2020 - GOLD
Catavinum World Wine and Spirits Competition - GREAT GOLD
Sourced from our organically certified Warboys Vineyard in McLaren Vale. Average Winter rainfall and a dry Spring checked initial vine growth and reduced disease pressure in the vineyard. Budburst and flowering occurred in line with the long term average in mid-September. Thankfully, stable dry conditions occurred at flowering resulting in excellent fruit set. The dry, stable conditions continued throughout Summer with rainfall being up to 80% lower than averages. January experienced 14 consecutive days over 30ºC but thankfully nothing over 40°C. With access to both recycled and artesian water and were able to develop the vines carefully with controlled irrigation. February was generally cool and mild and grapes were harvested in pristine condition. Wines from this vintage are lively, aromatic and vibrant with delicious dark berry flavours and spice, finishing with resounding length and delicacy.
WINEMAKING: Handpicked from the south facing slope of the vineyard the whole bunches of Shiraz were chilled to 10°C in our new cool room prior to hand sorting to remove any imperfect berries. 25% of the ferment was whole bunches with destemmed and crushed berries on top. The must was then place back in the cold room and cold soaked for 3 days before being allowed to slowly warm to 20°C. Indigenous yeasts from our 100 year old winery initiated fermentation and the small fermenters were hand-plunged daily, occasionally supplemented by gentle pump-overs of the juice. Midway through ferment, we jumped in and crushed any remaining whole berries by foot. A blanket of CO2 protected the finished ferment from oxidation for 3 days of extended maceration. The skins were pressed in a restored wooden basket press, with the pressing wine added back to the free run to give extra body and structure. The wine was then transferred to large new, 2nd and 3rd fill French oak puncheons for 14 months. The assemblage was determined in early May 2019 and the wine was bottled without filtration or fining.
"The nose of this wine is initially rich and comforting in tones of chocolate and Christmas spices amidst red berry fruit. With time, the fruit gets brighter and more nuanced floral and savory characters emerge. The palate is powerful but poised, with textural tannins and juicy fruit. Drink until 2030 at least." - 93 Points, Wine Enthusiast
"Medium ruby, some purple glints. Tiny touch of reduction initially, learning to reveal lots of rich toast and vanilla and black cherry. Medium weight, slight grainy tannin, some ripe sweet red fruit, vanilla and toast, touch of mint, bit of spirit warmth, and just hint of onion reduction in there. But good wine with v ripe sweet fruit. Lot of tannin. Not too concentrated though, just medium weight. Opening up to reveal more on second sample. Still tight though in tannin, almost touch of bitter to tannin, fruit and touch of reduction. Great potential." - 92 Points, Drinks Business Magazine
"Rich and intense aromas of red plums and berries. Nice purity. Some cedary oak here, too. The palate has a handy sense of depth with plenty of red-berry flavor. Smooth texture. Drink or hold." - 92 Points, James Suckling