Another great red from the multi-award winning Thorn-Clarke fold. Jammy berry flavours, fruitcake spice and juicy richness roll into toasty wood flavours and soft round tannin. It’s big and bright, plump and fleshy, all things we love in a Barossa Valley Shiraz. Open a bottle over an eggplant lasagne, roast lamb, or a hearty steak.
Tasting Note
AromaCreamy plum with blackberry and spice aromas.
ClosureScrewcap
GrapeShiraz/Syrah
MaturationFrench oak for maturation for up to 12 months.
Oaked4
PalateA medium to full bodied wine with a silky tannin backbone, a hint of spice and a grainy tannin finish.
VarietalV_SHIRAZ
VinificationThe grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferment temperatures remain in the 22-25 degree Celsius range which will allow the fruit to display maximum fruit expression. Pressing then occurs approximately seven days after crushing.
RegionBarossa Valley - SA
Region CodeDSABAROSSA
Region NotesBarossa Valley
StateS_SA
Subregion
WinemakerHelen McCarthy
Wine StyleRed (Full Bodied)
Winestate's Best Wines of 2016
0
0
2017/01/20
Winestate Magazine, January 2017
Savoury meaty aromas
with slight floral-like lift.
Dark sweet/savoury fruit
on the palate with good
use of oak, fresh acidity
and very firm tannins
which will resolve with
time. 4.5 Stars
James Halliday
0
91
2017/03/08
James Halliday Wine Companion 2018, August 2017
Estate-grown, crushed and destemmed, cool-fermented with cultured yeast, 7 days on skins, matured in French oak for 12 months. The bouquet suggests that which is confirmed by the palate: a shiraz with abundant blackberry fruit supported by integrated oak and fine, but firm, tannins; notes of licorice and spice also make their presence felt in a wine that confidently over-delivers. What is more, extended cellaring will be rewarded.
Top Drops
0
0
2016/05/01
Chris Shanahan, Canberra Times, 02 May 2016
The entry-level Sandpiper shiraz combines fruit from across the family's vineyards. The fermentation technique captures the aromatic, fruity character of shiraz in the full-bodied, juicy style of the warm region. Soft tannins add to the texture.
Blue Gold Medal
5
0
2016/11/08
Sydney International Wine Competition 2017
Top Drops
0
0
2016/05/01
Chris Shanahan, Canberra Times, 02 May 2016
The entry-level Sandpiper shiraz combines fruit from across the family's vineyards. The fermentation technique captures the aromatic, fruity character of shiraz in the full-bodied, juicy style of the warm region. Soft tannins add to the texture.
Blue Gold Medal
5
0
2016/11/08
Sydney International Wine Competition 2017
