Quandong Farm Shiraz

Quandong Farm Shiraz

2011 Shiraz

McLaren Vale, South Australia

Full, even mouth with flavours of plump fruits and chocolate leading to a silky, savoury finish

From $65.00 per 750ml

    Wine Details

    • Region McLaren Vale, South Australia
    • Sub Region McLaren Vale, South Australia
    • Vintage 2011
    • Type Red Wine
    • Variety Shiraz
    • Variety Composition

      Certified Biodynamic

    • Volume 750ml
    • Alcohol Volume 13.5%
    • PH

      3.66

    • Standard Drinks 8
    • Acidity

      5.6

    • Sugar

      2.2

    • Closure ScrewCap
    • Bottling Date

      27/02/2012

    • Vintage Notes

      2011 was a cool season, with strong vine growth enforcing the importance of viticultural management. Rain events were regular in the lead up to picking; therefore the vineyards did not require irrigating. Fruit flavours were vibrant and structured resulting in fabulous wines across all varieties

    • Vineyard Notes

      Quandong Farm In 2004 the Quandong Farm vineyard was the first of the Paxton Vineyard’s to be converted to Biodynamic practices. The purity of fruit flavours giving a profile of dark berries with a mid palate intensity. These flavours are enhanced by hand picking, whole bunch and wild yeast spontaneous fermentation. Maturation takes place over nine months in French oak Barriques and the wine is bottled with minimal Sulfur dioxide, no fining or filtration

    • Colour

      Deep Plum

    • Bouquet

      Lifted sweet fragrance, attractive cherry and mulberry with spices and truffle

    • Palate

      Full, even mouth with flavours of plump fruits and chocolate leading to a silky, savoury finish

    • Peak Drinking / Cellaring Potential

      Will reward cellaring for 3-7 years from vintage

    • Vinification

      The grapes were harvested by hand when they were balanced and flavoursome. 20% whole bunches were included in fermentation, the balance of the fruit was destemmed over the whole bunches and fermented on skins, using 100% wild yeast ferments. Extended maceration was undertaken to optimise flavour. The wine was then aged in mainly older French oak barrels, only 18% new, to ensure varietal characters were preserved. It was bottled after 11 months under screw cap to preserve freshness

    Wine Details

    • Region McLaren Vale, South Australia
    • Sub Region McLaren Vale, South Australia
    • Vintage 2011
    • Type Red Wine
    • Variety Shiraz
    • Variety Composition

      Certified Biodynamic

    • Volume 750ml
    • Alcohol Volume 13.5%
    • PH

      3.66

    • Standard Drinks 8
    • Acidity

      5.6

    • Sugar

      2.2

    • Closure ScrewCap
    • Bottling Date

      27/02/2012

    • Vintage Notes

      2011 was a cool season, with strong vine growth enforcing the importance of viticultural management. Rain events were regular in the lead up to picking; therefore the vineyards did not require irrigating. Fruit flavours were vibrant and structured resulting in fabulous wines across all varieties

    • Vineyard Notes

      Quandong Farm In 2004 the Quandong Farm vineyard was the first of the Paxton Vineyard’s to be converted to Biodynamic practices. The purity of fruit flavours giving a profile of dark berries with a mid palate intensity. These flavours are enhanced by hand picking, whole bunch and wild yeast spontaneous fermentation. Maturation takes place over nine months in French oak Barriques and the wine is bottled with minimal Sulfur dioxide, no fining or filtration

    • Colour

      Deep Plum

    • Bouquet

      Lifted sweet fragrance, attractive cherry and mulberry with spices and truffle

    • Palate

      Full, even mouth with flavours of plump fruits and chocolate leading to a silky, savoury finish

    • Peak Drinking / Cellaring Potential

      Will reward cellaring for 3-7 years from vintage

    • Vinification

      The grapes were harvested by hand when they were balanced and flavoursome. 20% whole bunches were included in fermentation, the balance of the fruit was destemmed over the whole bunches and fermented on skins, using 100% wild yeast ferments. Extended maceration was undertaken to optimise flavour. The wine was then aged in mainly older French oak barrels, only 18% new, to ensure varietal characters were preserved. It was bottled after 11 months under screw cap to preserve freshness