Thorn-Clarke Terra Barossa Shiraz 2012
Sultry blackberry, plum and a subtle smoked meat charac-ter on the nose.
French oak for maturation for up to 12 months.
The palate is soft and silky with strong flavours and a linear acid line. Throughout the palate the wine has subtle chocolate and cedar French oak character.
The 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 and the wine is then put into French oak for maturation for up to 12 months.
Barossa Valley