Mornington
Peninsula. The
Scorpo Shiraz is coloured bright garnet with youthful purple hues and
good clarity. This is the most expressive and complex Scorpo Shiraz to
date – mineral, earth and Middle Eastern spices blend with an opulent
core of dark fruits. It offers a harmonious palate with fleshy, juicy
dark berry fruits backed with tightly-woven acid and fine tannins with a
long, dry, savoury, mineral finish.
Shiraz is made in a Cote-Rotie /Hermitage winemaking tradition. The fruit is chilled, de-stemmed, and open vat fermented. Pre- fermentation cold soaking of the de-stemmed fruit enhances flavours and complexity. Spontaneous wild yeast fermentation usually begins 4 to 5 days after. The cap is plunged as required. Cuvaison (length of time on skins) usually takes 18-20 days. After fermentation and cuvaison, the wine is pressed and transferred to a selection of new (approx 25%) and used (one, two and three year old) tight grained French barriques. The wine is bottled 18 months later.
All grapes for Scorpo wines are handpicked and wild yeast
fermented in old and new oak barrels. Pinot Noir and Shiraz are open-vat
fermented; Chardonnay and Pinot Gris are fermented in old and new
barrels. Each varietal clone is vinified individually to ensure that
terroir differences are highlighted. Although new technologies that can
improve the production and quality are embraced, the winemaking approach
retains the tactility and individuality that traditional techniques
offer.
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