Thorn Clarke Shotfire Shiraz 2007

The grapes are crushed and destemmed into open fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximize color, tannin and flavor extraction. Cooling is used to ensure ferments remain in the 22-25 degrees 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 a mix of French and American oak to mature.
12 to 18 months in 40% new American and French hogsheads, with the balance going into 2nd and 3rd fill barrels.

Deep red in color. The lifted nose has plums and sweet spice - cardoman and cinnamon, with choc mint oak characters. The palate is full bodied but refined with some expressive berry fruit, plums, liquorice and complex spicy oak. There is a great depth of fruit which will ensure the longevity of the wine and also gives it wonderful mouthfilling sensation. The tannins are velvety and combined with the rich fruit and spicy oak gives the wine great length of flavor.

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