2005 Dalwhinnie Moonabmbel Shiraz
Region: Western Victoria, Pyrenees
Grape Variety: Shiraz 100%
Conditions: Once again an early vintage with harvest commencing the 3rd week in February and finishing in late March. The growing season proved to be very good with ample rain and moderate temperatures. Some higher temperatures developed post Christmas but generally the ripening conditions were outstanding.
Winemaking: The Shiraz is made using a Bordeaux vinification technique. Grapes are picked at optimum ripeness, ideally 13 - 14 baume. Two pickings, March and usually April. The grapes are crushed, de-stemmed. Inoculated and fermented in a 20,000 litre potter fermenter. Temperature is controlled at around 26 degrees C. 8 day ferment. After fermentation is complete a further 3 weeks skin contact to enhance maximum colour and flavour compounds. Wine then pressed out in a large airbag press and pumped straight to barriques for a natural malolactic fermentation and 18 months oak maturation. 50^ French and 50% American. 1/3 new oak, 1/3 one year old, 1/3 two year old. The wine is then course filtered.
Winemaker: David Jones
Colour: Dark purple-blue, bright and shiny
Bouquet: A beautiful perfume of plums, chocolate, vanilla, dark red berries and earth. Intriguing and delightfully fresh.
Palate: The palate is just amazing with sweet earthy flavours underpinning sweet rich chocolate bramble fruit. The fruit flavour profile carries on long after you swallow the wine. What is also impressive is the balance, it is definitely the most drinkable Dalwhinnie Shiraz to date.