2015 Squid Ink Shiraz * NEW RELEASE * IWC GOLD/ CWSA DOUBLE GOLD ** AVAIL IN 3 PACKS
Great intensity of dark fruits and red fruits fill the mouth followed by a mouth coating, full, rich vanilla sweetness. Tannins are fine and firm, but well integrated with a magnificent concentration and depth of flavour carried over the length of palate.
Double Gold Medal
2017 China Wine & Spirits Awards – Best Value
2017 IWC London International Wine Challenge
2017 Lyon International Wine Show
Gold Medal – 5 stars
2017 Winestate Magazine – nominated for wine of the year
With our love for the ocean and the stunning coastline on the cusp of McLaren Vale being a massive draw card to calling this fantastic little town home it made sense to link the name of our Reserve Shiraz to it. The Squid Ink name originated from the enticing first impression of the black, dye like depth of colour this wine resonates.
Our Squid Ink vineyard is the epitome of what defines one of the greatest vineyards in Australia where the famous Black Bay of Biscay Clay soil ensures fantastic fruit. Referred to by some local friends as ‘Mayfair’ the use of sustainable viticulture and having true respect for the value of our vineyards and the fruit they create.
In the winery the Squid Ink Shiraz fruit is treated with utmost respect, ensuring quality from start to finish. Fermented slowly for gentle extraction of colour, flavour and tannin, the wine is monitored closely. Following fermentation, the wine is then matured in the finest of new American oak barrels for 18 months.
Wine Details & Tasting Notes
18 Months in American Oak (new and aged)
McLaren Vale 100%
Deep intense red with purple/ black hues.
The depth of concentration is beyond intriguing with deep, dark, rich, sweet dark berry and red berry fruits wrapped in a complimenting sweet vanilla and clove casing.
Great intensity of dark fruits fill the mouth followed by a mouth coating, full, rich fruit sweetness. Tannins are fine and firm, beautifully in tune with the fruit and carrying the intense length of flavour over the entire palate.
A dry start to the growing season in late August/ September resulted in early flowering and in turn an early and very compact vintage. Due to this dry spring, soil water reserves were depleting early and although December and January had a cooler than average temperature we were relying on irrigation allocation to keep vines in good form. February became warmer than usual and fruit began to mature quickly, however with low crops and an early pick we managed to harvest some excellent quality fruit with fantastic colour, great tannin ripeness and a great natural acidity.
Potential: 10+ years.