2006 Shiraz

VINTAGE
2006 was a very good year in the Coonawarra with solid winter rains, followed by a cool dry ripening period. This resulted in concentrated fruit flavours with excellent balance.

WINEMAKING
The 2006 Three Sons shiraz was harvested and fermented with the cap plunged in small open vats for 10 days. The wine was pressed then matured in brand new French and American oak for 14 months prior to blending and bottling.

COLOUR
Deep red in colour with a slight purple tinge.

BOUQUET
Opulent spice and cherry aromas.

PALATE
Complex layers of shiraz fruit berries together with vanilla oak nuances. A persistent finish that displays firm ripe tannins and a hint of chocolate.

SUGGESTED FOOD
Enjoy with veal braised with mushrooms.

CELLARING
The fruit and tannin structure of this classy shiraz is ready to drink now and will improve in the cellar until well over 2010.

AWARDS
3 1/2 Stars: 2008 Winestate Magazine May/June Issue
3 Stars: 2008 Winestate Magazine Sept/Oct Issue