The McRae Wood Shiraz 2015

Description

Rich and intense, The McRae Wood was considered a modern and innovative style when it was first released in 1992, and quickly found a home in some of the world's most prestigious Michelin Star restaurants including Heston Blumenthal's The Fat Duck in London. The wine represents the concentration and elegance of a typical Clare Valley Shiraz, and achieved international success being awarded the Best International Shiraz at the 2006 International Wine Challenge, London, for the 2013 vintage.

Awards

94 pts James Halliday Wine Companion

Certificates

Vinification

ALL HARVESTING DECISIONS ARE BASED ON TASTING FRUIT IN THE VINEYARD. THE GRAPES ARE CRUSHED AND DESTEMMED BEFORE FERMENTATION IN STAINLESS STEEL FERMENTERS WITH HEADING DOWN BOARDS WHICH SUBMERGE THE SKINS IN THE FERMENTING MUST. THIS MODERATES THE TEMPERATURE OF THE FERMENTING SKINS OR 'CAP' WHILST GENTLY EXTRACTING COLOUR, FLAVOUR AND TANNIN. PUMP OVERS ARE CONDUCTED TWICE PER DAY WITH A RACK AND RETURN; WHERE THE FERMENTING JUICE IS DRAINED COMPLETLY AWAY BEFORE BEING PUMPED BACK OVER THE SKINS, OCCURING EACH DAY EARLY IN THE FERMENT. FERMENTATION GENERALLY TAKES 7-10 DAYS BEFORE BEING PRESSED WITH ALL THE PRESSINGS RETURNED TO THE FREE RUN. MALO-LACTIC FERMENTATION OCCURS IN TANK BEFORE THE WINE IS RACKED TO OAK FOR MATURATION.

Vineyard

Climate: Continental Elevation: 367 metres Soil Composiotion: 0-30cm; Light brown sandy clay with minor grits 30-45cm; Gritty and pebbly alluvial 45-120cm; Red, yellow and brown mottled clay with minor grits.

Maturation

12 MONTHS IN FRENCH OAK.