FROM THE RE­GION

The Weekend Australian - Travel - - Front Page -

Buck­shot Vine­yard Heath­cote Shi­raz 2006 THE mak­ing of the 2006 Buck­shot Shi­raz (95 points, $31.95) is a mix of old and new meth­ods. The shi­raz is destemmed and lightly crushed, chilled to 10C for a three-day pre-fer­men­ta­tion cold soak, then warmed, in­oc­u­lated with cul­tured yeasts, hand­plunged, and fer­mented with the tem­per­a­ture ris­ing to 30C. A small part is run di­rect to bar­rel to com­plete the fer­men­ta­tion; most is left in the tank un­til dry. A mix of top-notch French ton­nel­leries and the best mak­ers of Amer­i­can oak bar­rels pro­vide the hogsheads in which the wine spends the next 16 months. It has very good colour; a fra­grant black fruit bou­quet leads into a juicy, lush palate of black­berry, plum and licorice; gen­tly savoury-spicy tan­nins and oak pro­vide the coun­ter­points. The wine can be en­joyed now or at any time up to 2025. James Hal­l­i­day

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.