Rating

Cut from the same mold as the 2004, the spectacular 2005 Shiraz exhibits an inkier purple color as well as a deeper, richer, more nuanced style. Cropped at .8 tons of fruit per acre, which no doubt accounts for its awesome concentration, it is even better than the 2004, and should be longer lived, evolving for 15 or more years. Robert Parker 95 points (Oct 2006) Smooth, polished and distinctive for its sassafras- and cardamom-scented blackberry flavors, lingering against refined tannins as the finish sails on. Best from 2009 through 2017. 1,700 cases imported. –HS Wine Spectator 91 points (Sep 30 2007)

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Harvested – March 2001 Grape maturity at Harvest – 14.5oBe Yeast type – L2056 Cote du Rhone isolate Fermentation temperature – 18o to 24oC Time on skins – 7 days Malolactic fermentation – spontaneous in barrels Bottled – February 2003 Oak Treatment – 23 months maturation in new and seasoned French and American oak hogsheads Colour – deep red purple Nose – sweet berry fruit, blackberries, dark cherries, plums, spice & chocolate Palate – rrich & concentrated with flavours of blackberry, plums, mocha & wood spice, with a long fine tannin finish Cellar – up to 15 years Alcohol – 14.5% alc/vol