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|Aroma & Palate||Black fruits, mineral and spice|
|Style||Delicate & rewarding
Margaret River shiraz with a bit of spunk.
It’s cool, refined and spicy but it’s sweet with licorice-like flavour too. Its style can be summed up as ‘best of both worlds’. Glossy texture, violet-like lifts, a fine sheet of tannin, blueberry fruit, clovey/gumleafy aspects. It feels just a little breathy but it’s a wine that has just so much going for it.
93/100 - Campbell Mattinson, The Wine Front
A structured and sophisticated Shiraz from a West Coast region you might associate more with white wines.
Made using Pinot-inspired techniques for a gentler and eminently BBQ-friendly Shiraz, this quietly luxurious drop shows plenty of red fruit, a spot of plum and some subtle chocolatey oak (10 months in large-format French Oak barrels) with cracked black pepper and liquorice.
This is the second year using a portion of sun-dried stems, 20-30% whole bunch and some whole berries in the ferments; the idea was to get some additional perfume, structure and complexity into our Shiraz wines. More medium bodied than previous vintages, Pinot-like winemaking techniques have given us a very different style of Shiraz than past vintages. The whole bunch and sun-dried stem parcels were all wild fermented at cooler temperatures than previous vintages. This partial carbonic maceration introduces a vibrant, spicy red fruit component to the blend. After pressing, the batches were inoculated for MLF and then transferred into used French oak puncheons. After 9 months in oak the batches were blended and then bottled.
A fairly new player in the crowded world of Margaret River winemaking, Flametree have been in the business since 2007 and impressing critics and casual drinkers alike the entire time. A winery was built first, and fruit then sourced, in an innovative deviation from the standard approach of growing from a vineyard to a grower-producer – this allowed the operation to focus from the beginning on sourcing the finest Margaret River fruit.
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