Sandalford Margaret River Shiraz 2020 (Australia)

Sandalford Margaret River Shiraz 2020 (Australia)French oak Blueberries White pepper Fine tannins Dark ruby red with crimson hues. Ripe dark fruits of blackberry, black cherry and blueberries, with alluring spicy notes of star anise, cardamon and white pepper. As per the nose the dark berry fruits and savoury spices are abundannt. There is the faintest hint of mocha and toasty oak evolving with the fruit flavours, all adding to the many layers within this wine. The bright fruit flavours are carried

• French oak
• Blueberries
• White pepper
• Fine tannins

Dark ruby red with crimson hues. Ripe dark fruits of blackberry, black cherry and blueberries, with alluring spicy notes of star anise, cardamon and white pepper. As per the nose the dark berry fruits and savoury spices are abundannt. There is the faintest hint of mocha and toasty oak evolving with the fruit flavours, all adding to the many layers within this wine. The bright fruit flavours are carried by natural acidity and fine-grained tannins providing length to the finish. This medium bodied, elegant, cool climate style of Shiraz will continually open up and evolve in the glass. Cellar for up to 10 years for added complexity and bottle age flavours.

2020 was a vintage like no other. Whilst a global pandemic changed the way people lived their lives, Margaret River experienced a near perfect vintage. The preceeding spring growing season was warmer than average resulting in earlier bud burst and grape development. Grape yeilds were lower than average which led to one of the earliest harvests on record. The near perfect growing season allowed the winemakers to harvest fruit at optimal flavour and sugar ripeness. The Shiraz wines are deeply coloured with intense fruit flavours as a result on the very low yeilds. 

Their Estate grown Shiraz was machine harvested in the cool of night in mid-March. After crushing to static fermenters, the must was inoculated with a selected yeast isolate. The ferments remained on skins for around 10 days with routine pump overs used during this period to ensure optimum extration of colour, flavour and tannin. The wine was then drained and pressed to tank for malolactic fermentation. The wine then matured for 6 months in seasoned French oak barriques before blending and bottling.