2017 Mothers Milk Shiraz First Drop Wines Barossa
Grab Slurpy, savoury and textured – no sledgehammer, so drink up!
S p i e l Not a sledgehammer style, this Barossa Shiraz is made for drinking! Soft, slurpy and textured it is balanced with good acidity, which refreshes the palate and makes you go back for a second / third glass. Sourced from 3 unique vineyards, it is fruit laden, savoury and dangerously easy to drink! It is matured for 12 months in French oak hogsheads to allow the fruit to express itself.
C o l o u r Garnet red with purple hues B o u q u e t A complex nose of dark cherry and blackberry aromas with a hint of forest oor and spice
P a l a t e Vibrant dark cherry and blackberry with a hint of ‘wombat rolled in all spice’ balanced with an even, textural palate with soft, supple tannins
G r u b M a t c h Rump steak, mushroom sauce, chips and salad – say no more!
C e l l a r i n g Drink up, but also a 5-8 year proposition.
V i n t a g e In stark contrast to the previous year, the growing season started in the middle of a wet year. Annual rainfall was 150% of the long term average, with winter rainfall at 143% and spring rainfall at 198%. The resulting wet soils, combined with a cooler than average spring and early summer meant the vines grew slowly but healthily, and owering/set was good. With few heat spikes in January and some timely rain events in February, March heralded the beginning of an Indian summer that lasted through to late April. All these conditions lead to slow, but perfect ripening and a vintage reminiscent of 2002. 2017 may be a prime vintage in both senses of the word
V i n e y a r d Darren’s vineyard is to the north of Seppeltseld in the west of the Barossa – 285m above sea level on clay over limestone Matthew and Jono’s vineyard is to the north of Kalimna in the north of the Barossa - 312m above sea level on red clay with sand and ironstone Milton’s vineyard is to the east of Eden Valley in the east of the Barossa - 460m above sea level on clay over ironstone and quartz
V i n i c a t i o n The fruit is crushed/destemed and fermented at temperatures ranging from 20-25°C for 8 days on skins. The ferment is managed by a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, avour and tannin from the grapes. At the end of fermentation, it is drained/pressed, and transfered to 3 and 4 year old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 12 months. This wine was bottled in May 2018.