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Shiraz

Laughing Jack Block 6 Moppa Hill Shiraz 2018



Estate Grown | Single Vineyard | Open Top Fermented | Basket Pressed

The 2018 Moppa Hill Block 6 Shiraz is sourced from a 6 acre single vineyard on the eastern slope of the Moppa Hill.  It has an altitude of 365m and is planted on ancient iron rich sandy soil over friable orange clay.  Sustainable vineyard practices are used with a real care for the soil and surrounding natural environment.  Naturally a very low yielding vineyard and produces wine with distinctive aromas and complexity.

The fruit was picked in two stages; first on 28th of February and 2nd pick on 4th of March.   100% de-stemmed and whole berry into small open top fermenters.  Two types of fermentation practices used, first pick ferment hand plunged three times per day, 2nd pick ferment was pumped over twice per day with both receiving an occasional rack and return.  After 14 days on skins the wine was drained to barrel and matured with minimal racking until being bottled unfined and unfiltered.

Appearance:  Dark inky core with vibrant crimson-red rim.

Aroma: Sun-ripened dark plums and mulberry dusted with cinnamon and cloves.  The vineyard site assures a true sense of place with its purity of fruit, green peppercorn spice and dried lavender.  There is a subtle suggestion of geological input from the site adding complexity with a hint of iron.

Palate:  Concentrated and intense freshly cut ripe Satsuma follows on the palate. Flavours are vibrant, captured at that moment in the ripening spectrum when both tang and richness contribute.  Subtle oak frames the flavours without ever pulling focus.  Tensioned with a delicious flow of mineral acidity and bolstered with Laughing Jack’s usual gentle tannin structure, a long life in the cellar is guaranteed.  However fruit, tannin and acidity conspire to deliver an incredibly pleasurable experience right now.

Region:  100% Barossa Valley

Sub Region:  100% Moppa Hill

Bottled:  Unfined & unfiltered on 13/02/2020

Production:  568 dozen

pH:  3.49

Total Acid:  6.25 g/L

Maturation:  22 months in 6% new French, 58% seasoned French, 24% seasoned American & 12% seasoned Hungarian oak hogsheads.

Cellar Potential:  15 years with careful cellaring

Winemaker:  Shawn Kalleske

Alc/Vol: 14.5%