Barossa Babe Shiraz 2013
Dry
7.17
3.44
15.4
A blockbuster red from the iconic shiraz producing Barossa Valley. It’s inky black in colour, with brooding aromas of dark berry fruit, briar, fragrant spice and a hint of aniseed. The succulent full palate is laden with rich blood plum and crushed mulberry fruit, velvety dark chocolate, coffee bean and clove spice. Typical Barossa earthiness and meaty, smoky complexity combine with velvety tannins to complete this youthfully brash shiraz with boundless potential to age gracefully for another 8 years or more. A great food wine, this red is perfectly suited to hearty winter casseroles, a premium cut of rare beef or a good vintage cheddar.
Shy and retiring this Babe is not! Will definitely reward with decanting by elevating the appealing abundance of brooding dark berry, plum, briar and spice aromatics along with a comforting toasty note.
100 % Shiraz
Barrel matured for 24 months in 100% New French oak.
Voluptuously full, unrestrained palate of upfront blackberry and plum fruit, bolstered by a fleshy horde of chocolate-coated cherry and blueberry laced with a trickle of pomegranate molasses. These primary characters are supported by an intriguing swarm of rustic savoury elements in the form of mocha, mace, Barossa floor earthiness and a charred, meaty barrel fermented complexity. The sturdy acid line supports the generous palate carrying the wealth of flavour through to the throng of lingering lissom tannin, before climaxing with a pleasantly warm touch of black pepper.
Cold soaked for 3 days. Allowed to warm and start fermenting naturally before inoculating over the top halfway through ferment. Fermented in static fermenters on skins for 10 - 14 days at 18 - 22°C. Gentle pressing off skins using airbag press. Malolactic fermentation and maturation in oak as below for 18 months. Bottled and matured under screwcap closure.
Dry
7.17
3.44
15.4
The 2013 growing season was exceptionally dry which lead to the earliest and quickest vintage in recent memory. Small crops from these drought conditions however lead to the development of some excellent colour, flavour and tannin. With time on our side we set to task on making the most of this bounty as per the vinification process above. The result is a babe of saturated inky black colour, a rich full palate, with an abundance of flavour and a horde of mouth puckering tannin. Sick of the variation involved with a natural product such as cork you will notice a new look to the Babe in the form of a striking pink screwcap. With regards to maturation anecdotal evidence suggests screwcap closure technology is at a point that allows for calculated levels of oxygen ingress over time so theoretically this will mean less variation and more consistency with each of the Babes you open in the future.