Angove Warboys Shiraz 2014
COLOUR Intense rich purple with inky blue hues. AROMA Spice and forest fl oor followed by bitter chocolate and white pepper. FLAVOUR Concentrated spice and black fruits. Restrained at fi rst but with airing rich intense fruit fl avours are framed by great structure. CELLAR POTENTIAL 2030
Planted some time prior to World War 2 the Warboys Vineyard is believed to be one of the oldest in McLaren Vale. In the north-western corner of the vineyard (facing our cellar door) the Shiraz vines gnarled and twisted trunks seem to reinforce this. The entire vineyard is farmed and certifi ed as organic and biodynamic which, in conjunction with judicious pruning, has allowed these grand warriors to attain a new balance and once again produce the stunningly concentrated fruit we knew was their potential. The alluvial sand and loam over a limestone crust and excellent drainage down the slope 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.
Hand-picked in early March, the whole bunches of Shiraz were chilled prior to hand sorting, destemming and crushing 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 from our 100 year old winery. The small fermenters were hand-plunged daily, 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 ferment had fi nished, the skins were protected from oxidation by a blanket of CO2 for 2-3 days of extended maceration. The skins were pressed in a restored wooden basket press, with the pressing wine added back to the free run. The wine was then racked to large French oak puncheons. The assemblage was determined in March 2015 and the wine was bottled without fi ltration or fi ning.
Food Pairing Notes
HAVE IT WITH ... A porterhouse steak and pepper sauce.