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Perfectly timed picking decisions during a testing season rewarded us with a beautifully balanced wine with a profound aromatic profile. On the nose this Shiraz displays aromas of blueberries, black plum, liquorice and hints of spice. The palate is rich and savoury with well-structured tannins making this single vineyard Barossa Valley Shiraz perfect for cellaring.
Perfectly timed picking decisions during a testing season rewarded us with a beautifully balanced wine with a profound aromatic profile. On the nose, this Shiraz displays aromas of blueberries, black plum, liquorice and hints of spice. The palate is rich and savoury with well-structured tannins making this single vineyard Barossa Valley Shiraz perfect for cellaring.
The Cutting vineyard has an elevation of 265 meters and sits on a hilltop site in the Stone well sub-region, with a moderate North Easterly facing slope. The prevailing South Easterly wind provides relief during the extreme heat in January and February. A multitude of soil types adds to the complexity of the grapes produced. The dominant soil is a red sandstone littered with buckshot ironstone and runs over a limestone base of both rock and schist. The vineyard was planted in 1998/1999 and is meticulously hand-tended.
The 2019 vintage saw a challenging growing season. An unseasonably dry start, a preview of things to come. Spring and summer were warmer and drier than average and coupled with a windy November, resulted in a poor fruit set which ultimately determined the course for the low yields, resulting in a ~ 40% reduction on the ‘average crop’ at The Cutting. Sustained heat in January with 11 days over 35 ºC was somewhat negated by a cooler than average February. However, with a much smaller crop to ripen, Baumes raced and careful picking decisions were required to ensure optimum sugar/flavour intersection to capture the characteristic freshness and blue fruits typical of The Cutting vineyard.
The fruit was handpicked and crushed with 20% retained as whole bunch to amplify the vibrancy and fruit characters in the final wine. The fruit was cold-soaked for seven days to gently extract colour and flavour components from the skins before completing fermentation in open-top fermenters. To avoid over-extraction, we pressed off skins slightly earlier than usual using a basket press. Once malolactic fermentation was completed the wine was racked off gross lees directly into older French oak for 21 months before being bottled unfined and unfiltered.
The Food Match:
Pairs well with barbequed meats and hearty tomato or mushroom-based dishes.
Bottling date: December 2020
Bottles Produced: 1,086
Harvest Date: 24 February 2019
Released: July 2021
Cellaring potential: Drink now but will continue to evolve until 2030
Awards: The Cutting Shiraz has been awarded a Silver Medal at the 2021 Barossa Wine Show https://www.barossawine.com/wine/barossa-wine-show/ A fantastic result in our continued effort to produce deliciously expressive wines showcasing our unique single vineyard site in the Barossa Valley.
Single, Half-Dozen, Dozen
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