2016 Bellarmine Shiraz

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  • Regular price $29.00
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  • 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.


93 Points, James Halliday, Top Cellaring Selection "Wastes no time in capturing attention, its perfumed red flower and spice aromas framing a light to medium-bodied yet intense palate that adds savoury/foresty notes to the mix on the deceptively long palate.  Superfine tannins and a waft of oak seal the parcel neatly."

92 Points, James Suckling "Sweet-tobacco and berry aromas with hints of spice. Full to medium body with very integrated and juicy fruit and tannins. Goes on for a long time."



Drink Until: 2030
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. This results in the shiraz usually being ready for harvest in mid-March before too much rain comes in as Autumn pro- gresses.

HARVESTED: 22nd March 2016

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 fer- ment, 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 French oak (30% new) where it matures for 14 months.

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