Out of stock
Medium to full-bodied with plenty of youthful black berry and pepper flavors on offer in the mouth, it has a solid backbone of medium to firm grainy tannins and refreshing acidity, finishing with good length.
The fruit is hand picked determined by flavour. The fruit is destemmed-crushed into 3 tonne open fermenters. The Shiraz is inoculated with Lalvin Syrah Yeast. Hand plunging takes place four times a day or more. The wine is fermented to dryness on skins, average 12-14 days. It is then basket pressed, into tank and left overnight to settle, then into barrels, Barrels are predominantly Vicard Troncais, French oak. Malolactic fermentation takes place in barrel; the wine then racked three times over 12-18 months. The wine is then coarse filtered, sulphured and bottled. All processes take place on premise.
91 pts Robert Parker Jr.’s The Wine Advocate (LPB) –
Deep purple-black colored, the Red Silk Shiraz reveals pronounced nose of blackberry.
91 pts James Suckling February 24th, 2016 –
This is a juicy and flavorful red with blackberry, coffee and chocolate character. Full and flavorful yet shows a fresh backbone of acidity and tannins. Good tension and freshness.