The Laird Shiraz Magnum
Torbreck
Press Review
" Deep garnet colored, the 2006 The Laird offers a multi-faceted nose of ripe black berries, blueberry preserves and kirsch aromas with an underlying perfume of baking spices, lavender, cinnamon stick and cloves plus some savory / earthy nuances, including bacon, black tea, tobacco and forest floor. The palate is full bodied and densely packed with fruit, savory and earth flavors while supported by a firm level of very fine-grained tannins and refreshing acidity. It finishes very long and while already incredibly complex, promises a lot more to come. Consider drinking it 2014 to 2026+. "
Winemaking
Malcolm Seppelts’ vineyard is hand picked in two separate parcels a few days apart depending on vintage conditions. It is immediately taken to the winery where the fruit is gently de-stemmed into wooden & concrete open top fermenters. It is then carefully nurtured for 6-7 days on skins with pumpovers occurring twice daily, varying in duration and intensity. When primary fermentation is almost complete, the wine is drained from the skins and the must is gently basket pressed for 8 hours. The wine remains in a stainless steel tank until primary fermentation is completed. It is then run directly into new French barriques coopered by Dominique Laurent where they spend 36 months in their own temperature controlled ancient stone shed. Once the oak and the wine have melded perfectly the wine is blended and bottled without the use of filtration or fining.
Customer Reviews
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Product Specification
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ColourRed
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CountryAustralia
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RegionSouth Australia
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Sub RegionBarossa Valley
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SKUB3697806
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Alcohol %15.7%
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GrapeSyrah-Shiraz
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Unit Volume150cl