Shiraz Margaret River Western Australia
No single achievement has meant more to the Evans & Tate team than winning best red wine trophy at the London International Wine Challenge for their Shiraz. An unbroken lineage of sterling vintage releases has rocketed Evans & Tate to global fame, whilst crystallizing the Margaret River region as a truly world class winegrowing appellation. Fruit is harvested from good vineyards in the Wilyabrup precinct, to be vinified by the Evans & Tate team into a generously flavoured Margaret River Shiraz with splendid aromaticness and fine tannins.
Components of Shiraz are de-stemmed without crushing and cold soaked in fermenters for three or four days at 5C. The must is then warmed and inoculated. A proportion of the grapes are picked during the day to retain temperatures of 18C to 22C for immediate fermentations, achieving a different flavour and textural profile for added complexity. Vinified at 20C to 24C, all batches are thoroughly aerated as the grape seeds are removed. Parcels are then pressed off skins to separate tanks for completionn. Pressings are returned, and once dry, each batch is separately racked off lees to a combination of new and prior use American and French oak barriques for twelve to fifteen months maturation.
Rich purple black colour with a deep ruby red rim. Ripe plums and mulberries fill the nose with fragrant notes of rose petal providing a lovely lift. Subtle earthy aromas, savoury spices and charred toast from barrel ferments and extended maturation contributes intriguing complexity. Elegant and long with rich, pure flavours filling the mouth. Tannins with a lovely suppleness, showing great balance and integration, even in it's youth. Drinking beautifully now alongside chorizo and lamb paella.