2018 Early Release Shiraz
Fruit for the 2018 Early Release Shiraz was sourced from Tim Kidman's north-eastern Coonawarra vineyard, located just south of Comaum Forest (also known as Wombat Country)
The grapes were selectively harvested in the vineyard and put to 10T open stainless steel fermenters in very cold temperatures. This gives the fruit a semi-cold-soak to draw out more colour without heavy tannin extraction. The wine was then inoculated with Melody yeast which mimic’s a natural wild ferment but with a little more precision to promote delicate flavours, savouriness and floral aromatics. The Shiraz stayed on skins for 6 days and before fermentation was finished it was pressed off skins to avoid excessive tannin and phenolic extraction. Fermentations was finished off in stainless steel, with zero oak influence.
The Parker Early Release Shiraz is a spicy and vibrant cool climate Shiraz that is perfect to drink now.
2018 EARLY RELEASE SHIRAZ REVIEWS
92 POINTS - STEVE LESZCZYNSKI - QWINE
Bright as a button, it looks like Ribena and is damn smashable. Such a juicy and vibrant release for immediate enjoyment. There's so many attractive and delicious wines coming from the region at the moment - it's not just old school which some stereotype it for. Bring your gathering to life with a big pour of this in your glass. It smells of violets, blue fruits, red berries and red currants. Youthful and energetic, its vibrancy cannot be understated. A slight tingle through the mouth, its as though the fruit is skipping about before you. On skins for 6 days and made without a splinter of oak, this is fruit city edged by fine earthiness and peppery spice. Damn, I could make easy work of this. Great drinking - bottoms up! Drink now to three years.
4 STARS - TONY LOVE
Every thing about this wine sings drink now, cut me a slice of pizza, and ease yourself towards a daylight saving sunset. It’s subtitled “Early Release/ Bright and Fresh”, rates at 13.5% alc, and lifts your nostrils with delightful violet fragrance before treating you to a splash of vibrant, crimson to purple fruit flavours as you sip. Winemaking wise, steered by Phil Lehmann, the grapes are from a north-eastern Coonawarra vineyard in what the locals call “Wombat Country”, then worked in a sensitive manner to hold back on extraction and promote more delicate characters – and that also means no oak influence at all. To drink, it sits very easily in the mouth with polite tannins sitting back in the shadows, so think juicy, spicy and very easy to pour again and again over summer.