Presentation on theme: "SYRAH = SHIRAZ!?. Menu Pre-taster: Esk Valley Verdehlo, 2009 Madeira, and beyond... 2 vineyard blend: gravel meets silty gravel, 11 year old vines. 60%"— Presentation transcript:
Pre-taster: Esk Valley Verdehlo, 2009 Madeira, and beyond... 2 vineyard blend: gravel meets silty gravel, 11 year old vines. 60% barrique fermentation with indigenous yeasts left on lees till blending and bottling; 40% cool fermented in tank with selected yeast strains.
Mitolo Jester Shiraz, '06 Ben Glaetzer, Winemaker, Australian Artisnal 'Superstar.' Moderating maritime influence. Yield around 4 tonnes an acre (70hl/ha). Relatively low yielding vintage. Fermented on skins at cool temperatures, then pressed. Partial barrel fermentation with natural malolactic fermentation. Aged in 2-4 year old French oak, previously used for aging G.A.M. (tete du Cuve), for 9 months.
Muddy Water 3.8 tons per hectare (1.5 T/acre), hand harvested and destemmed. 6 day cold soak, on skins for 21 days. Barrel aged for 16 months. Some of the vines top grafted onto their Bordeaux reds. The southern most Syrah in the world?
Yves Cuilleron St. Joseph, '02 Cuillerron: A Rhone great 20-40 year old vines from hillside terraces. 100% Syrah on shallow granitic soils. High-density planting (8,000-10,000 vines per hectare), hands-on organic. Hand harvested, partially destemmed. Fermented in open, temperature- controlled vats for about 3 weeks, with regular cap-punching and pumping- over. Malolactic-fermented in barriques with native yeasts. 18 months in barriques.