2016 The Descendant of Squid Ink Shiraz – SOLD OUT
NEW VINTAGE COMING SOON!
To compliment our superb Squid Ink range this wine is produced solely from fruit from our Squid Ink vineyard but made in the older style.
Out of stock
2017 China Wine & Spirits Awards
This wine inherits all the luxurious McLaren Vale Shiraz fruit characteristics that you have come to expect from Squid Ink, but without the influence of new American oak. With the emphasis being on fruit quality, we only selected fruit from our multi award winning Squid Ink block. As there is no dominate oak to hide behind you will find this wine to be full of fruit and spice flavours.
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 this wine in fermented slowly for a nice slow extraction of colour and tannin. Post a 7 days fermentation the wine finishes fermentation in seasoned American oak barrels before being put to bed for 9 months in some of the finest seasoned American oak.
Wine Details & Tasting Notes
9 months in seasoned American oak.
McLaren Vale 100%
Deep red with vibrant purple hues.
Deep dark fruits with some black olive, earthy complexity entice the senses followed by complementing dusty oak characters.
The fresh vibrant fruit coats the mouth, complimenting the gentle, soft furry tannins and spice that line the mouth and leave a lasting impression.
About the Vintage
A fairly common dry spring in McLaren Vale made for low disease risk and the growing season got off to a great start. As with each vintage there is challenge’s, which gives each vintage, individuality. Some heat in January and significant rains in February tested our vineyard management plans, but relief in the very important last 10 days of ripening, with mild to warm conditions and cool nights for natural acidity seen this Shiraz harvested in the third week of March.
Drink now or cellar for 7+ years.