Norfolk Rise Shiraz
Country
Australia
bottle size
750 ml
Wine Type
Red Wine
Wine Region
South Australia
Grape Variety
Shiraz
vintage
Current vintage
Alcohol
14%
characteristics
Body
Full
Full
Full
Acidity
Medium
Medium
Medium
Tannin
High
High
High
Current vintage
Product Description
Dark chocolate and cherry fruit, forest berries, a touch of peppery spice. An elegant structure and fine supple tannins, seamlessly integrated dark fruit and vanilla oak.
Profile
Grape Blended
100% Shiraz
Palate
Dark chocolate and cherry fr uit, forest berries, a touch of peppery spice. An elegant structure and fine supple tannins, seamlessly integrated dark fruit and vanilla oak.
Colour
Deep magenta red.
Aroma
A vibrant nose of dark cherries, clove, pepper and delicate oak.
Palate
Dark chocolate and cherry fr uit, forest berries, a touch of peppery spice. An elegant structure and fine supple tannins, seamlessly integrated dark fruit and vanilla oak.
Wine Pairing
:Beef
:Lamb
:Spicy Food
Product details
Location and Aspect
Norfolk Rise Vineyard is located on the southern tip of South Australia and is renowned for its rugged coastline, exotic seafood and long, white sandy beaches. Heavily influenced by a unique microclimate, our Norfolk Rise Vineyard captures the specific regional characteristics of Mount Benson in producing cool climate wines of the highest calibre.
The Vineyard
Situated in the heart of Mount Benson, the Norfolk Rise Vineyard is planted on 180 hectares of undulating coastal hills. Within 5 kilometres of the ocean at 37 degrees south of the equator, our Cabernet Sauvignon is planted on near perfect “terra rossa”soils, providing an ideal level of nutrient and water retention. Completely surrounding our winemaking facility, Norfolk Rise Vineyard has been, without compromise, planted specifically to suit each individual variety.
Winemaking
These Shiraz grapes were selectively harvested based on flavour from mid March to mid. April from our estate vineyards. The grapes were then crushed and transferred to stainless steel red fermenters. Some of the batches were fermented in Ganimede fermenters, allowing gentle extraction. Fermentation followed for approximately 7 – 10 days at temperatures less than 28°C. A period of extended maceration was carried out on selected parcels. The wine was matured in predominantly French oak barriques for 12 months prior to bottling.
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