Yalumba

Patchwork Shiraz

standard courier: 3 working days

Sold by: Radford Dale Imports

R 269

Ready to ship   available2 60 +

750 ml (Standard)

2013


Cultivar:

100% Shiraz

Country:

Australia

Rating:

91 Points - James Halliday

Specifications:

13.50% alc vol Sugar g/l: N/A
Type: Red Wine Cellaring Potential: 5 yrs+
Origin: Barossa Valley Appellation: Barossa Valley

Tasting Notes:

This is a classic Barossa Shiraz showing warm aromatics of dark cherry, dried herbs, licorice and dark chocolate. The wine is marked by clear dark fruits that carry a lovely richness and intensity. The palate is svelte, showcasing depth accompanied by precision and focus, not cloying but concise and balanced. This is generous and flavoursome Barossa Shiraz with ripe tannins that melt into the concentrated finish. Cellar for at least five years or enjoy now with a game pie, parsnip puree and red cabbage.

Dark Cherries
Dark Cherries

Dark Chocolate
Dark Chocolate

Licorice
Licorice

Dried Herbs
Dried Herbs

As distinct as the region that created it, Patchwork is the point where all of the Barossa’s unique characteristics converge. History, craft, geography and climate come together to produce a Shiraz that perfectly articulates what this remarkable region truly represents.

The 2012/13 growing season opened with a drier than average winter, followed by a much drier than average spring and summer. These conditions produced lighter weighted Shiraz crops with much smaller bunches and berries that were full of flavour. Although the summer was warm, it was without extremes and the nights were relatively cool, helping to maintain the freshness, the aromatics and a pristine fruit profile. 2013 was another great year for Yalumba Patchwork Shiraz.

The grapes for Yalumba Patchwork Shiraz 2013 are sourced from Barossa vineyard sites that showcase important variations in age, micro-climates and soil types. All of these variations contribute to the diversity of flavours that Barossa Shiraz can exhibit. A combination of small and medium size static fermenters were used, with a fermentation cycle of between eight and 12 days. The wild yeasts present on the grape skins were allowed to initiate fermentation.

The majority of parcels were then pressed and run to barrel, 14 months in American, French & Hungarian oak.

Food pairing

Game pie, parsnip puree and red cabbage.

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