Our Wines

Firebird Shiraz

From: $35.00

TASTING NOTES
Variety
 – Shiraz (clone 1654, 1127 + Magill Estate)
Alcohol – 14.5%
pH – 3.48
TA – 6.5 g/L

SCORECARD
93 points – Halliday Wine Companion

Download Tasting Note (pdf)

 

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Viticulture

The 2015 Shiraz is sourced from our two vineyards located in Kenton Valley and Forreston (just North of Kenton Valley). Grapes were sourced from three blocks – Close Planted Shed Block and Sheep Block Shiraz at Kenton Valley where the Shed Block is planted to 4,444 vines per hectare compared with the traditional 1,667 vines per hectare, and Shiraz West at our Forreston vineyard which is planted with the Penfolds Magill Estate clone. Each year the low-yielding vines are shoot and bunch thinned and then handpicked to encourage flavour retention and colour intensity. The growing season was characterised by warmer than average day time temperatures but importantly average temperatures overnight giving the grape vines time to rest.  The warm weather produced perfect ripening conditions right up to harvest producing a vintage with intense colour and ripe flavours.

 

Winemaking

Winemaking responsibilities rest with Mark Kozned plus the crew at Revenir Winery with special focus from Chris Parsons.  The grapes were cold soaked prior to yeast inoculation and then fermented in 0.5 to 4 tonne open fermenters for over 3 weeks with daily hand plunging prior to pressing. All pressings were combined with the free-run wine and transferred to French oak barrels for aging for up to 2 years.

The 2015 Firebird Shiraz is significantly more intense and ripe than the 2014 Shiraz showing a deep and dark red-brick colour with significant purple hues on the edge. The wine displays striking cool-climate savoury, red cherries and black pepper aromas on the nose. On the palate the wine exhibits blackberries, a hint of savouriness, liquorice, ripe red cherries, and mocha coffee.   The wine is supported by the strategic use of new and old French oak barrels. The wine is ready to drink now and will cellar well and reach its full potential in 10 to 15 years.