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NOTES
Quandong Farm Shiraz is a single vineyard wine that aims to highlight the intensity and brightness of fruit grown using biodynamic techniques. Our farming practices are designed to produce wines of intensity, but also with layers of texture, flavour and interest for the consumer. We think this wine exhibits these characteristics and provides concentration and flavour and a certain delicacy, rather than simple raw power.
The 2006 season saw a dry winter. Good spring rains resulted in moist soils and allowed good, even canopy development. November and December were relatively mild allowing the establishment of even canopies and unhindered fruit set. There was a very warm period in February which accelerated ripening and posed the potential for damage if canopies were not well maintained. Vintage was earlier than normal with the majority of picking done in March.
TASTING NOTES
Deep plum in colour, the bouquet displays earthy fruit with underlying berry fruits with hints of dark chocolate and leather filling the senses. The palate is even, with full earthy plum fruit, chocolate and hints of licorice and displays a lot of texture from the fine tannins. The wine was placed in 30% new French oak for 10 months. Alc 14.5%
OTHER REVIEWS
“Right in the middle of this wine, in among all the unmistakable McLaren Vale flavours of sweet black fruit and chocolate and leather, there’s a delicious, fine and juicy line of vibrant spice.”
Max Allen – Gourmet Traveller Wine Magazine, February 2008
“This biodynamically grown Shiraz has heaps of typically regional ripe red berry and chocolate flavours, but there’s a brightness and juiciness that sets it apart. Get in quick because it’s a limited release. Drink with chargrilled kangaroo.”
Max Allen – Gourmet Traveller Magazine, December 2007
“I’ve worked on this bottle over 24 hours, and the damned thing plays like a trumpet full of fruit and flowers. A musical cornucopia. It does indeed smell of the lively diversity of its vineyard, just north of the McLaren Vale Township. It’s cutely honest and disarmingly fresh and alive. It’s lusciously viscous, and confoundingly complex, yet sublimely delicate and elegant. Its flavours are refreshing, and its beautiful sinuous acidity cleansing and appetising. Its fine, satin tannins work the palate long after the wine’s gone south. It’s plush, lush and delightful right now, but will hum along for at least a decade in the dungeon. Or two. And food? Why bother?”
Philip White – The Independent Weekly, October 2007
“…an absolute standout - all juicy, macerated black plums and dark chocolate.”
Max Allen – The Weekend Australian, September 2007
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