Thorn-Clarke Ron Thorn Shiraz 2014
Rich and concentrated dark fruits, with charry oak and mocha notes.
The wine remained in fermenters for 6-8 days (dependent on parcel) before being pressed, inoculated with malolactic bacteria and filled to American oak (100% new barrels). The wine was racked post malolactic fermentation and returned to the same barrels. The wine was topped every month and after six months racked and returned to the same barrels again. Prior to bottling the parcels were emptied from oak and blended. Minimal fining and filtration was carried out prior to bottling.
The palate shows dense plum and mulberry with dark chocolate and savoury oak tannins. The wine is intense, balanced and shows great length on the palate.
Parcels of fruit for this wine were identified by the winemakers. Daily fruit inspection led to the fruit being harvested at optimum flavour ripeness. The fruit was harvested at night and quickly transported to the winery. The fruit was de-stemmed to 6T open fer-menters for fermentation. A Shiraz specific yeast was selected to ferment the wine and fermentation was carried out at a maximum of 28°C. The fermenter was manually pumped over twice daily in the first half of fermentation to give the winemakers con-trol of colour, flavour and tannin extraction. Pump over regimes were adjusted toward the end of fermentation to suit the tannin and flavour extraction of the wine. The cap was completely broken up on each pump over.