Shiraz 2017

Stephen’s interest in Grenache stretches back to the mid 90’s upon first arriving in McLaren Vale. A preference for making medium bodied wines lead him to Grenache and the love affair began. Though world class as a wine Grenache has always had a natural affinity with Shiraz and when blended forms a unique yin and yang relationship, particularly in McLaren Vale. The Grenache provides the perfume, finesse and sandy tannins and the Shiraz provides the power, richness and concentration. This is the second release of a Grenache Shiraz blend and is only made in exceptional Grenache vintages. Sourced from Upper-Tintara vineyards that lend the wine a perfume and pallet that is unmistakable: Baked red earth, mahogany and spice. A wine that progresses the ideology of sense of place with the two varieties expressing and painting a unique Australian landscape. THE VINTAGE A very cool, mild and stress-free vintage for vines, not winemakers! Good winter and spring rains were followed by a very mild, long summer. The results are wines with ample fruit complexity and great natural acidity. Most important however is the delicious fruit freshness and balance.

WINEMAKING Variety 75% Grenache, 25% Shiraz Varietal Origin Grenache - Spain or Italy; An ancient variety with origins that are hotly contested. Shiraz – Northern Rhone, France Vineyard Aldersey and Koomilya Process Picked on the 11th of March and co-fermented in a small open top fermenter with 14 days on skins before gentle pressing. Sent to a 2900L old French-oak vat for malolactic fermentation and maturation. Bottled on the 20th of February 2018 without fining or filtration, 3700 bottles produced. Alcohol 14 % Ph 3.56 TA 6.0

FOR THE SENSES Flavour Profile Violets, black-cherries, signature McLaren-Vale blackberry, roasted nuts and marzipan, baked spice-buns, rhubarb, pomegranate and Turkish delight. A wine Stephen never gets tired of smelling as it keeps giving, opening and offering discovery

Structure & Texture Harmonious, silky and perfectly weighted. The tannins have a beautiful shape and build that isn’t a smack in the face but rather seduces and makes you think. A wine that is more Shostakovich or Thelonious Monk than pop

CELLARING Demands decanting if choosing to drink now but with time, patience and good cellaring conditions there really is no telling how long this wine can age. Stephen is quite confident in recommending 15 to 20 years. SERVING Beef Wellington or a Beef pie. www.scpannell.com.au