SHIRAZ 2012 PRIVATE COLLECTION
PRIVATE SHIRAZ 2012 CARROL BOYES TASTING NOTES
Expressive and bold, crafted to make a statement. Dark chocolate and floral aromas with notes of white pepper. Smooth integration of fruit and tannins with a full, juicy mid-palate that shows a handsome structure.
Enjoy with pasta, spicy poultry and game dishes.
Vineyard management: Spur pruning began in mid-July, followed by shoot thinning in mid-October, which left an average of two to three shoots per spur. The exercise was repeated in early December, when excess shoots were removed. Careful tipping of the shoots commenced at the end of January to ensure concentration of nutrients in the berries. Small, uneven bunches were removed two weeks prior to harvesting.
ABOUT THE HARVEST
The 2013 Private Shiraz harvest started a bit later than normal. A warm February and March resulted in full, rich and ripe bunches with small concentrated berries. Harvested by hand between 10 March – 8 April.
IN THE CELLAR
Fermenting at between 26°C – 30°C the ferments took between 7 – 12 days to finish. A combination of punchdown and pumpovers were used to maximize the extraction of ripe and round tannins and colour. After the ferment, wines were left on the skins 5 – 10 days before being pressed. Aging in 1st to 4th fill 300 litre barrels for 15 – 16 months.