Steady as she goes on the winemaking front: same, same every year with maybe a tweak of the oak regime (more barrels from one cooper than the other, a bit more toast, a bit less). So; every year once the Shiraz is flavour and sugar ripe it is picked, crushed and fermented in small open vessels and has ‘pump overs’ twice or three times daily. Once almost finished fermentation the juice/ wine is pumped into barrel (about 30% new barrels every year, the balance older oak – all French, although sometimes an American oak barrel is used) and finishes the ferment in there. That’s it really. A few ‘rack and returns’ (where the wine is pumped out of the barrel, the barrel cleaned and then the wine returned to barrel) occurs during the 14 month maturation then the wine is bottled without filtering or fining. Done. We do also use a small component of cordon-cut, vine dried Shiraz (which is used to make the ‘White Boar’), which we add to the blend just before bottling. It’s part of our Bosworth Shiraz ‘recipe’ and we’ve been doing it since we started making the Bozzie Shiraz.

 

On the nose red and blue fruits with spice. A full-bodied wine, but fine at the same time, with a long even finish and lovely fine tannins. A fresh, rounded and balanced palate – mid-weight, with great persistence of flavour. Overall a balanced flavourful wine, genuine and stylish. An all round classic Bosworth McLaren Vale Shiraz. 

 

Vegan friendly

 

VINEYARDS 'The Hill', Braden's and Chanticleer

PICKING DATE

ALC/VOL 14.5%

BOTTLING DATE