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Tait Basket Pressed Shiraz 2018

Country: Australia
Winery: Tait
Varietal: Shiraz (Syrah)
UPC Code: 858441006231
Tasting Notes:

100 % Basket Pressed
Alcohol: 15.9%
Acidity: 7.2 g/l
pH: 3.30
Residual sugar: 1.0 g/l

Awards, Reviews, And Other Notes:

91 points – VINOUS Angus Hughson – Mar 2023:

“Bold in colour and style, this 2018 Shiraz The Basket Pressed radiates with luscious aromas of Blackberry and Chocolate truffles, plus caramel scented oak in the background. Bold and punchy, it packs quite a kick in fruit and alcohol but carries it reasonably well through a lengthy, slightly hot finish.”

Winemaker Notes:

The grapes that make up the Basket Pressed Shiraz are sourced from single vineyard located in the Rowland Flat area of the Barossa Valley. The soil is sandy over an ironstone base. The vines do not get watered during the growing season and rely solely on mother nature which results in low cropping levels but intense fruit flavours. Picking is only done when the grapes are physiologically ripe.

The grapes are de-stemmed into open fermenters, pH is adjusted, and fermentation takes place over 10-14 days at a temperature of approx. 24 degrees centigrade. Heading down boards are used ensure the cap (skins) are completely immersed giving the resultant wine richness. The wine is then pressed using a Basket Press. The wine is then transferred to barrel to undergo Malo-lactic fermentation and to mature for 24 months. A mixture of French and American barrels are used – 20% new.  All wine is racked and returned to barrel 2 to 3 times during the 12 month period to ensure a clean wine that does not need any fining or filtration.

2018 vintage is considered one of the standout vintages in the Barossa.  The growing season started off well, with Winter 2017 rainfall being above average with spring rainfall being again normal until Christmas.  The good winter rains set the vines up to develop a good canopy and ideal flowering conditions in late spring early summer set the vines up for average cropping level.  January and February were warm and dry with a few hot days allowing the vines to slowly develop the fruit flavour without too much possibility of disease due to wet weather.  The Barossa during March and April experienced an Indian summer where the days were dry but mild so that the grapes could achieve full and balanced maturity on the vines.