Moss Brothers Western Australia Shiraz 2019 (Australia)

Moss Brothers Western Australia Shiraz 2019 (Australia)French oak Dark berries Peppery spice Structured tannins "Sweetly fruited and perfumed, the bouquet shows black blueberry, violet, warm spice and hazelnut aromas. It's delightfully expressed on the palate with succulent fruit flavours and supple texture, finishing comforting and very tasty" Sam Kim, Wine Orbit, Jan 2021 Garnet red with a red hue. Enticing aromas dark berry fruits, pepper and sweet spice. A generous wine full of rich, ripe of bramble

• French oak
• Dark berries
• Peppery spice
• Structured tannins

"Sweetly fruited and perfumed, the bouquet shows black/blueberry, violet, warm spice and hazelnut aromas. It's delightfully expressed on the palate with succulent fruit flavours and supple texture, finishing comforting and very tasty" Sam Kim, Wine Orbit, Jan 2021

Garnet red with a red hue. Enticing aromas dark berry fruits, pepper and sweet spice. A generous wine full of rich, ripe of bramble fruits, dark plum, peppery spice and savoury nuances. The palate is supported by well-integrated tannins providing structure and a long, fine finish.

This vintage will go down as a classic, great all-round year. Flowering and fruit set were also exceptional giving solid yields across WA. Some significant rain events in December set up the vineyard with good levels of ground water to see them through ripening. A relatively cool summer has allowed for slow, steady ripening of whites, retaining high levels of natural acidity. The moderate temperatures continued allowing for optimum ripening conditions for reds resulting in wines with elegance, structure and flavour.

This Shiraz was machine harvested then destemmed/crushed into static fermenters where it was fermented using yeast selected to express desirable varietal flavours and aromas. The fermenters were pumped over with aeration twice a day, temperature was held around 25°C to prevent over extraction of tannins locked in the skins. Maceration was not extended due to the same reason. The wine was then pressed and transferred for malolactic fermentation on oak allowing a soft integration of the grape and Oak tannins. The wine was blended and bottled after 12 months maturation.

Food Pairing: Perfect with grilled steak served with roasted potatoes and a green salad.