Moorooroo Shiraz 2017

Certificates

Vinification

Hand harvested and then crushed into traditional open top fermenters, the wine undergoes pre-fermentation cold soak before being either gently pumped over or punched down by hand according to winemaker specifications so as to obtain optimal colour and retain complex fruit flavours. Additional post-fermentation maceration usually occurs before the wine is then drained and pressed to barrel. Free run and pressings are usually kept separate and a combination of new and aged oak barrels are used for a maturation of between 18-24 months. The wine is then prepared for bottling before seeing some further time in bottle prior to release.

Vineyard

Made from vines planted in 1847, just eleven years after the foundation of South Australia putting them amongst the oldest in the world. Situated between Jacob’s Creek and the North Para River the vineyard gets its name from the Indigenous word ‘Moorooroo’ meaning ‘meeting of two waters’.