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2018 Garden and Field Gnadenberg Road Shiraz

$95.00

Description

Grape Variety: 100% Shiraz

Region: Eden Valley – Barossa

Vineyard: Situated in the northern end of Eden Valley is the family owned and operated vineyard of Garden & Field. The site is spectacular which takes in a landscape of rolling hills with vineyards dotted in the distance. Planted on own roots and established as a non- irrigated site, with a southerly aspect. Elevation of 390m consisting of ancient volcanic soil, red brown earth, ironstone, quartz and schist rock lay over clay & limestone.

Season: The season began with good winter rain and followed by an average spring. The soil profile was wet and budburst/the growing season was off to a good start. With December came warm summer days and unlike the valley floor, cool evenings gave the vines respite from the daily heat. The dry conditions with high altitude breezes, kept disease pressure low. Overall an excellent vintage and one that will be regarded as a favourite.

Wine making: Hand-picked Shiraz was de-stemmed and fermented as whole berries, hand plunged several times daily and left on skins for 14 days, gently basket pressed then transferred to new French Troncais and Jupilles oak for 26 months.

Appearance: Deep crimson red with purple hue.

Aroma/Bouquet: Aromas of cedar and French oak, black cherry, mocha and exotic spices with concentrated depth.

Palate: Cedary oak is pronounced with concentrated blue berries, dark cherry chocolate and espresso coffee notes. Assertive tannin powers the palate and adds length to a final and full finish.

Food Pairing: Wagyu Beef, slow cooked Beef cheeks with root vegetables or dark chocolate Raspberry tart. We recommend decanting this wine the day before or at least 2-3 hours prior to serving.

Wine Review: 2018 waiting review

James Halliday – The ’17 vintage allowed wicket keeper Peter Raymond to have his cake and eat it. This wine is generous and stacked with blackberry and blueberry fruit flavours yet shows no heat or over-extraction.
Alcohol: 14.4%

pH: 3.56

Acidity: 6.3g/L

Residual Sugar: NA

Production: 70 dozen (750ml)

Cellar potential: now – 2040+

Wine maker/ Viticulture: Peter Raymond