Terra Barossa Cuvee 2005

47% Shiraz, 29% Petit Verdot, 16% Cabernet Sauvignon, 8% Cabernet Franc

Vinification: the grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in the fermenter, the must is then pumped over twice daily to maximize color, tannin and flavor extraction. Cooling is used to ensure ferments remain in the 22-25 C range which will allow the wine to display maximum fruit expression. Pressing then occurs roughly seven days after crushing and the resulting wine is put into French and American oak, used to age the wine for 12 months.

Cedar, berry fruits, and spice on the nose are complemented on the palate by soft tannins and excellent length. Given time in the bottle this wine will develop into a wine of class and exceptional character. It is an elegant full flavored wine displaying rich fruit characters. This wine would make a fabulous accompaniment to red meats, pastas, a roast or enjoy on its own.
Drinking well now but will respond to 3-5 years cellaring.

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