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Producer: Ravenswood LaneGrape Varieties: Shiraz 100%Optimum Drinking: Within 6 yearsWine Style: Complex red with fruit and spiceAlcohol by Volume: 13.5%Country: Australia
Perfumed aromas of violets, blueberry, mulberry and sage lead to lifted brambly fruit on the palate with notes of eucalypt and subtle savoury spice.
A vibrant, contemporary expression of Shiraz with perfumed aromas of violets, blueberry, mulberry and sage. Lifted brambly fruit on the palate combines with notes of black olive and subtle savoury spice. Beautifully textured with fine grained tannins.
The Ravenswood Lane wines are made exclusively for us at the state-of-the-art The Lane Vineyard in the Adelaide Hills. Small parcels of fruit are hand selected to produce wines with impeccable provenance; each wine is a delicious combination of site, personality and experience that brings the vibrancy of the vineyard into every glass. Vineyard Manager Marty Edwards works closely with esteemed winemaker Michael Schreurs (former head winemaker at Henschke) following a philosophy of minimal intervention, respect for organic principles and capturing the essence of each site and variety. They have achieved this and more, in these inspirational wines.
2016 saw a warm spring which provided conditions for ideal flowering and subsequent fruit and canopy development. An early vintage, resulting in even ripening and berries with a bright natural acidity and pure fruit flavours.
The vineyard lies in the Adelaide Hills of South Australia at an altitude of 450 metres above sea level. The combination of a cool Mediterranean climate, a great north facing aspect and free draining soils, produces wines of classic varietal definition. The ancient soils are mostly gravel with limestone, calcium silicates and ferrous pebbles are spread throughout the site. The vines are clone 1127 and 2626, and were planted in 2001 at the high density of 4,166 vines per hectare. They are spur pruned onto a vertically shoot positioned trellis in order to control yields and to provide concentrated flavours. The fruit is stringently selected at harvest time.
The grapes were de-stemmed, but not crushed, into stainless steel fermenters. Fermentation occurred at cool temperatures of 18 to 23°C before being basket pressed and racked into a combination of oak and stainless maturation vessels. Malolactic fermentation was allowed to occur naturally. The wine was racked off the fine lees and sulphured, prior to finishing its maturation in the same vessels. It spent nine months in 75% seasoned French oak (barriques, hogsheads and puncheons) and 25% stainless steel tanks, before being blended, filtered and bottled.
A great match with a charcuterie platter, or fattier barbecued red meats such as lamb cutlets or duck breast.
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