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Angove Warboys Shiraz 2012

Angove Warboys Shiraz 2012
Wine Specs
Vintage
2012
Varietal
Shiraz
Appellation
McLaren Vale
Acid
6.3 g/L
pH
3.45
Alcohol %
14
In Stock
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$75.00
/ 750 mL
SKU: 543370512
Wine Specs
Vintage
2012
Varietal
Shiraz
Appellation
McLaren Vale
Acid
6.3 g/L
pH
3.45
Alcohol %
14
Wine Profile
Tasting Notes
TASTING NOTES COLOUR : Deep purple with blue hues. AROMA : Spice and forest fl oor followed by bitter chocolate and white pepper. FLAVOUR : Intense spice and black fruits. Restrained at fi rst but with airing rich intense fruit fl avours are framed by great structure. CELLARING POTENTIAL : 5 - 15 Years.
Vineyard Notes
VINEYARD The Warboys Vineyard is believed to be one of the oldest planted in McLaren Vale. The Shiraz vines on the north-western corner of the vineyard (facing our cellar door) are dated by locals to have been established pre-Second World War, which their gnarled trunks seem to reinforce. More recent organic and biodynamic farming practices, in conjunction with judicious pruning, have allowed these old warriors to attain a new balance and begin to produce the stunningly concentrated fruit which we knew was their potential. Excellent drainage down the slope, combined with alluvial sand and loam over a limestone crust, provides the perfect base in which the roots are embedded. The southerly aspect and gentle breezes from the nearby Gulf St Vincent ensure they do not overheat. VINEYARD : Warboys Vineyard, Chalk Hill Road, McLaren Vale - NW3, South Mid, North Mid
Winemaker Notes
WINEMAKING Hand-picked in mid March, the whole bunches of Shiraz were cooled to 10°C before being hand sorted, destemmed and crushed into small ½ tonne fermenters. The must was then cold soaked at 10°C, for 3 days before being allowed to warm to 20°C. Fermentation was initiated by indigenous yeasts. Each day the fermenters were hand-plunged and this was occasionally supplemented by gentle pump-overs of the juice. Midway through ferment, we jumped in and crushed any remaining whole berries by foot. Once the alcoholic ferment had fi nished, the skins were protected with dry ice (CO2) for 2-3 days of extended maceration. The skins were pressed in a restored wooden basket press, with the press wine added back to the free run. The wine was then racked to large French oak puncheons. The assemblage was determined in March 2013 and the wine was bottled without fi ltration or fi ning.
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Quantity UPS Ground to CA
1-3 Bottles $12.20
4-6 Bottles $12.76
7-9 Bottles $14.72
10-12 Bottles $16.58

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