This vintage is an absolute classic. The fruit was crushed and inoculated with a selected yeast strain. Fermentation took place in concrete open top fermenters at 20 - 28°C for approximately 5 - 7 days, mostly headed down under oak boards. Maturation using the best American oak puncheons for 14 months. Will drink well now and cellar tremendously into the medium term.
The fruit for Elderton Shiraz is sourced mainly from the Elderton Vineyard situated on the banks of the North Para River, Nuriootpa, Barossa Valley, South Australia. Elderton was transformed from a vineyard supplying quality fruit to other wineries to a winery in its own right in 1982, and have since won much recognition for all of the wines, especially the Shiraz. Barossa Shiraz is now highly collectable worldwide, and the Elderton is always a benchmark for the region.
There are 12 blocks of Shiraz on the Elderton Estate, some as old as 100 years, which grow in deep alluvial soils over limestone. Combined with a Mediterranean climate and minimal supplemented irrigation, this creates what one can only describe as ‘the perfect Shiraz vineyard’. The grapes are mainly harvested in the cool of the night, at an optimum maturity of about 14 - 15 Baume. This allows a quick delivery to the winery for crushing, before any spoilage can occur.