Bellarmine Wines

2014 Bellarmine Shiraz

Region:Pemberton, Western Australia
Drink Until:2027
Variety:Shiraz
Suitable Foods:Slow roasted beef cheeks
Oak:14 months French oak
Colour:Deep inky purple red
Nose:Rich ripe aromas of mulberries and spicy oak.
Palate:Rich and ripe yet savoury dark plum fruit on the palate supported by fine tannins.
Style:Rhone-style rich yet elegant cool climate dry red shiraz.
Awards:

CURRENT VINTAGE

2014 vintage:
Gold Medal - 2017 Timbertowns Regional Wine Show
Silver Medal - Wine Showcase Magazine New Release Tasting, March 2017
91 points - James Halliday
Bronze Medal, 2016 Perth Royal Wine Show
Bronze Medal, 2016 Rotary RSM Bird Cameron Timbertowns Wine Show

PAST VINTAGE

2012 vintage:
96 points - James Halliday
Silver Medal, 2015 Rotary RSM Bird Cameron Timbertowns Wine Show

2011 vintage:
93 points James Halliday

2010 vintage:
Silver Medal, 2012 International Wine & Spirit Challenge London
Silver Medal, 2012 RSM Bird Cameron Timbertowns Wine Show

2009 vintage:
Gold Medal, 2011 RSM Bird Cameron Timbertowns Wine Show
95 Points James Halliday
Silver Medal, 2010 Perth Royal Wine Show September (5th highest score in class of 62 wines)

2008 vintage:
96 points - James Halliday

2007 vintage:
Top Gold (in a class of 114 Shiraz wines from across Australia), 2008 Perth Royal Wine Show,

2005 vintage:
94 points - James Halliday


BACKGROUND

The grapes are exclusively sourced from the Bellarmine vineyard in the high quality cool climate region of Pemberton in South-Western Australia. The vineyard is at an altitude of 220 metres above sea level. Planted in 2000 by hand, the vines are trained to Vertical Shoot Positioning (VSP) to give optimum exposure of the fruit to sunshine during the ripening season which occurs from December to March. The soils are red gravel laterite soils which provide excellent drainage and give warmth to the vines' root systems at night from the sunshine the red gravel has absorbed during the daylight hours. This results in the Shiraz being ready for harvest in mid-March before too much rain comes in as Autumn progresses.
HARVESTED: 17th March 2014

THE WINEMAKING

Harvested at optimum flavour levels when the tannins are ripe and the seeds are brown, which is determined by the winemaker regularly tasting the grapes. The Shiraz is managed carefully to ensure a maximum yield of 5 tonnes to the hectare, which ensures even ripeness and maximum quality potential in the grapes. Crushed and destemmed gently to allow some whole berries through into the ferment, the must is innoculated with a neutral yeast to allow natural fruit expression. Once the cap of skins has risen, the juice is pumped over the skins twice daily so that colour and flavour is extracted from the skins, and the ferment is cooled naturally. Once complete, the wine is racked and innoculated with malo-lactic bacteria. The wine then goes into new French oak where it matures for 14 months.
6 bottle half-carton
$168.00
Bottle
$28.00