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Campbells Wines 4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Hand Picked Shiraz 2019

$40.00 CELLAR CLUB
$36.00

DESCRIPTION

Tasting Notes

Vibrant, deep red with purple hues. This is a wine that’s deliciously perfumed on the nose with lifted plum fruits and vanilla leaping from the glass.

Wine Making

Whole bunches were picked directly into open fermentation vessels in the vineyard. Then, in the winery, covered with must (crushed grapes) from an earlier harvest of the Bobbie Burns III vineyard. Next, the vessels were covered with dry ice (CO2) to prevent oxidation. These were then left cold soaking for 3 days, allowing anaerobic fermentation within the whole berries. The vessels were hand plunged, twice daily for two weeks and temperature monitored. To the press, where only the best free run juice was taken. Malolactic fermentation was initiated in tank before the wine was finished in two year old French puncheons and matured for nine months. Finally, the wine was blended with Bobbie Burns I vineyard Shiraz, which boasts some of our classic 50+ year old shiraz vines.

Cellaring

Released young, it is a fresh, exuberant expression of Rutherglen Shiraz fruit and is best enjoyed now (however, it will reward those who cellar for up 5 years). The best way to enjoy this wine is with tapas, chargrilled octopus or venison and juniper berries.

Technical

The Grapes: Shiraz from our “Bobbie Burns” vineyards in Rutherglen.
Date Tasted: December 2019
Alcohol: 14.0%
T.A (g/l): 6.5g/l
pH: 3.6pH

Vibrant, deep red with purple hues. This is a wine that’s deliciously perfumed on the nose with lifted plum fruits and vanilla leaping from the glass.

Palate:

This medium bodied wine is youthful with bright, ripe plummy fruit at the front. Its zingy acidity makes way for a smooth, clean finish.
Whole bunches were picked directly into open fermentation vessels in the vineyard. Then, in the winery, covered with must (crushed grapes) from an earlier harvest of the Bobbie Burns III vineyard. Next, the vessels were covered with dry ice (CO2) to prevent oxidation. These were then left cold soaking for 3 days, allowing anaerobic fermentation within the whole berries. The vessels were hand plunged, twice daily for two weeks and temperature monitored. To the press, where only the best free run juice was taken. Malolactic fermentation was initiated in tank before the wine was finished in two year old French puncheons and matured for nine months. Finally, the wine was blended with Bobbie Burns I vineyard Shiraz, which boasts some of our classic 50+ year old shiraz vines.
Released young, it is a fresh, exuberant expression of Rutherglen Shiraz fruit and is best enjoyed now (however, it will reward those who cellar for up 5 years). The best way to enjoy this wine is with tapas, chargrilled octopus or venison and juniper berries.
The Grapes: Shiraz from our “Bobbie Burns” vineyards in Rutherglen.
Date Tasted: December 2019
Alcohol: 14.0%
T.A (g/l): 6.5g/l
pH: 3.6pH
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