- Made only in the best vintages, Bellarmine Shiraz is an elegant, medium-bodied style.
- Ripe black plum fruit, with aromas of violets, it has a savoury finish with tight grained French oak supporting the palate.
- Pair with mushroom pasta, seared sirloin, barbecued vegetables.
91 Points, The Real Review Allspice, red plums and raspberries on the nose lure you in. The palate flows with flavours of spiced redcurrants and plums. This is a harmonious and delicious young shiraz that hits the mark. Salty licorice tannins to finish. Drink this now, it's very enjoyable for the price
WINE NOTES
Drink Until: 2037
Variety: 100% Shiraz
Suggested food pairing: Braised beef cheek. Oak: 14 months French oak.
Colour: Deep purple red.
Nose: Aromas of perfumed red flowers, ripe mulberries and plum, with spicy oak.
Palate: Medium-bodied, yet intense; rich and savoury dark plum fruit on the palate supported by superfine tannins.
Style: Rhone-style rich yet elegant cool climate dry red shiraz.
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 which provide excellent drainage and give warmth to the vines’ root system at night from the sunshine the gravel has absorbed during the daylight hours.
HARVESTED: 14th April 2022
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 malolactic bacteria. The wine then goes into French oak (30% new) where it matures for 14 months.
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