The growing season started ideally with good winter rains followed by an ideal, warm Spring enhancing flowering The summer ripening conditions were varied and very long with hot bursts in December, a cool January followed by a hot February then a long and mild final ripening period with minimal rain.
Balthazar shiraz grapes were harvested later than average, on Wednesday 14th April from both the ‘Hill’ and, for the first time, the ‘House’ block. Primary fermentation was completed after 7 days in small, open top stainless steel fermenters with twice daily pumping over. The 2004 then underwent malolactic fermentation in oak, racked and given 19 months maturation in predominantly second-use French (80%) and American (20%) hogsheads and barriques before being bottled on 14th December 2005 and packaged in 6 bottle packs.
Colour: deep red with crimson hues
Nose: rich,ripe berry fruits ,lifted spice with hints of chocolate
Palate: shows deep, rounded berry fruits with velvety tannins and lifted cocoa notes on the long finish.
Vital Statistics: pH 3.55 | Acid: 6.46g/L | Alc: 14.5% | RS: 4.1g/L
“Deep, dark core with bright crimson rim. Deep, spice driven nose with chocolate, fruitcake with ripe, dark berry fruit following and eventually coming to the fore. Thick and creamy in the mouth with deep, rich, ripe full fruited flavours. The most supple tannins imaginable with sweetest berry fruit possible. Hauntingly seductive-dangerous for regular consumption! Great now but be fantastic in another five to six years.” Judges Tasting Notes, 2007 International Wine & Spirit Competition, London, October 2007. BEST IN CLASS