Color, nose and palate
An impressive wine, showing great concentration and impeccable balance. Aconcentrated array of dark berry fruit aromas combine with classic spice andwell integrated oak. Full bodied, with a long seamless palate and finegrained tanins on an elegant, persistent finish.
Food recommendations:A great partner for beef and game.
Cellaring potential: A great drink now, but will improve over the next 5 years or so.
Out of stock
The Diedrich is our icon Shiraz, produced only in the best vintages. Carefully selected fruit from old, low-yielding vines, it is fermented at controlled temperatures for 8 days, followed by 19 months maturation in a combination of French and American oak barrels (30% new).
2007 was another outstanding season in the Hunter due to moderate temperatures and absence of rainfall throughout January. The spring weather at budburst and flowering was optimal and a good fruit set ensued. Some late Spring rains topped up the soil moisture levels. The summer was relatively mild, with only a few warmer days in early January.
The grapes were crushed and destemmed, then given 24 hours cold-soak, prior to inoculation with a specially selected yeast. A total of 8 days on skins at 18°C – 25°C. Pressed to a mix of French and American oak barriques and hogsheads (15% new French and 15% new American) for 18 months. Egg white fined and given a light filtration prior to bottling.
Harvest Date: 5th February, 2007
Sub Region: Pokolbin
ASL Residual Sugar: 0.2 g/L
Vine Age: 65 Years
Titratable Acidity (tartaric): 7.3 g/L
Grape Varieties: 100% Shiraz
Vines per Ha: 2500
Volatile Acidity: 0.6 g/L
Pruning Method: Spur
SO2 post bottling (free/total): 30/80 ppm
Training Method: VSP trellis
Bottled: 8th September, 2008
Harvest Method: Machine Harvested at night
Fining/Filtration: Egg white/30S Pad
Production: 520 dozen (750ml)