08 8524 9019
(0) | $0.00

Pindarie Wines

2018 Western Ridge Shiraz

2018 Western Ridge Shiraz
Pre Release ~ Members Only!

First a few facts....

1. We tend to be rather shy....not great at publicly trumpeting our successes.

2. 2018 was a crackerjack vintage.

3. The annual Barossa Wine Show is THE best place for the quality of our wines to be judged against their peers. We participate.

4. The 2019 Show was held in September

5. Our 2018 Western Ridge Shiraz beat all comers, to be awarded the 'Tanunda Cellars Trophy' for the best 2018 Shiraz.

So.... we feel justified in telling you that this wine is fantastic!

But what's it 'look' like? Deep purple red! Powerfully fragrant with a cornucopia of fruits: blackberry, cherry, black olive, baking spices, and a hint of meaty complexity. The faintest whiff of fine (and expensive!) toasty French oak barrels. Gentle yet full-flavoured; a certain youthful rawness (no surprises there - it's young!); absolutely no bitterness but some beautiful gritty tannins; despite its youth, a degree of harmony and poise, with a long, long, palate.

Yes: it'll age beautifully.

In Stock
Add To Cart
$28.00
/ 750ml
Wine Specs
Vintage
2018
Varietal
Shiraz
Alcohol %
14.0
Wine Profile
Awards
2019 Barossa Wine Show, The Tanunda Cellars Trophy, Class 9 - Best 2018 Shiraz.
Vineyard Notes
Produced entirely for our soil. Shiraz loves the Western Ridge's distinctive red/brown earth overlying limestone. In this vintage we blended 51% of "Tony's Block" (located at the southern extremity of our property and which features bony soil, full of scattered limestone and shale), with 49% of the "Long Rows", which are just 100m to the south of the cellar door, and are on deeper, richer Terra Rossa.
Winemaker Notes
While each block grows slightly differently, reflecting the soil type, in 2018 we picked both on the same day in early February (it was an 'early season') and quite remarkably, both at 14.7 baumé. They were fermented, pressed and matured separately for 11 months in predominantly French oak, of which 25% in new each year (yes, we use a couple of American oak hogsheads each year for length and spice, but these comprise less than 5% of the total). After a couple of 'rackings' which ensure that time and gravity do the hard yards in clarifying the wines, we assessed every barrel and judiciously blended those that best reflected the season and the site. Then carefully bottled it, before letting it rest again for 6 months before letting it loose on the Show Judges! (They and we are certainly glad that we did...)