Angove Vineyard Select McLaren Vale Shiraz 2021 (Australia)

Angove Vineyard Select McLaren Vale Shiraz 2021 (Australia)"It's splendidly fruited and fragrant on the nose, showing dark plum, blueberry, rich floral and hazelnut notes, leading to a fruit expressive palate that's succulent and silky. Immediately appealing with bright fruit flavours, making it delightfully drinkable. At its best: now to 2029" Sam Kim, Wine Orbit, Mar 2024 Rich intense purple. Cherries, ripe raspberry, subtle spice and vanillin aromas come to the fore on the nose. The spice fruit flavours

"It's splendidly fruited and fragrant on the nose, showing dark plum, blueberry, rich floral and hazelnut notes, leading to a fruit-expressive palate that's succulent and silky. Immediately appealing with bright fruit flavours, making it delightfully drinkable. At its best: now to 2029" Sam Kim, Wine Orbit, Mar 2024

Rich intense purple. Cherries, ripe raspberry, subtle spice and vanillin aromas come to the fore on the nose. The spice fruit flavours and deft oak create a wine of great enjoyment and balance.

Grapes were sourced from a careful selection of low interventionist vineyards across the stunning McLaren Vale region, from Blewitt Springs and Seaview in the North through to Willunga and Sellicks Hill in the South. The range of sites vary greatly in soil, aspect, and vine age, and when combine create a complex wine that refl ects the true, rich character of McLaren Vale shiraz.

McLaren Vale fared well in a challenging vintage, due to the moderating infl uence of the Gulf St Vincent, reliable spring rainfall and and excellent water management; enabling the vines to grow unimpeded during hot spells. Yield was slightly impacted by a hailstorm during fl owering in November, and a day in January where temperatures soared to 46.6°C, burning some leaves and fruit. Harvest was fast and furious and while quality was exceptional, yields were down by up to 25%.

These grapes are brought into our Vintage House, the oldest part of our winery, and crushed into 70 year old concrete vats where the fermentation is initiated by the indigenous “wild” yeasts found on the grape skins. Careful extraction and short post fermentation maceration is followed by pressing. The resultant wine is transferred to American oak where the malolactic fermentation is completed before racking and maturation for 9 months. A careful assemblage is followed by minimal fi ltration and bottling.