Monolith Vintners Monolithic Old Vine Barossa Valley Shiraz 2016
INTERNATIONAL GOLD MEDAL WINNING 93 POINT RATED BAROSSA VALLEY SHIRAZ SAVE OVER $2500 A DOZEN
- ★★★★★ ★★★★★ 4.91 out of 5 stars.
- 100 YEAR OLD VINE DRY GROWN BAROSSA SHIRAZ
- INTERNATIONAL GOLD MEDAL WINNER CWSA
- 93 POINT RATED MELBOURNE INTERNATIONAL WINE COMPETITION
- OLD VINE BAROSSA VALLEY SHIRAZ SAVE $2500 A DOZEN
- ULTRA PREMIUM HEAVY IMPORTED BOTTLES WITH WAX SEAL
A massive all-encompassing nose but once allowed to breathe you will find this mellows. Dark plum and cranberry notes with leather saddle and earth which indicates the age whilst pepper, dark chocolate, and black currants all play a role here. The oak influence is obvious despite its age and highlights the quality of the new oak used. The palate is concentrated and straight up its no shrinking violet, offering up tremendous texture and richness with notes of dark plum, cranberry, black olive, saddle leather, alcohol and scorched earth. Brooding and densely packed, this style of wine requires decanting and time to breathe to soften prior to consuming although will be cellared prior to release the wine has the fruit, alcohol and tannin structure to ensure cellaring for many more years where it will continue to evolve.
93 Point Rated - Melbourne International Wine Competition 2020
China Wine & Spirit Awards 2020
Melbourne International Wine Competition 2020
The 2016 vintage will go down as one of the finest vintages in the history of the Barossa. The vintage indicated early the supreme quality that would be produced by the dry grown, old vines that yielded the fruit we isolated for this special trail blend which was only the second in our history. Good winter rains were key as was the spring rains followed by a cooler than average summer which made for the near perfect conditions to create icon Barossa Shiraz. We hand-picked the fruit and it was transported to the winery where it was gently de-stemmed into concrete open top fermenters. It was then carefully nurtured for 7 days on skins with pump overs occurring twice daily, varying in duration and intensity. When primary fermentation was almost complete, the wine was drained from the skins and the must is gently basket pressed for 8 hours. The wine was transferred into new oak to complete primary fermentation is completed and left in the same new French and American barrels where it spent the next 36 months with submerged bung with only one topping and sulphur addition. The wine was then blended, and the barrels were bottled without the use of filtration or fining.
A wonderful example of big and bold Barossa Shiraz which will stand the test of time, ensure it is allowed to breathe for at least 2 hours prior to consuming.
Barossa Valley, South Australia
|Cellaring:||Drink now or cellar for the next decade|
|Bottle Top:||Wax over cork|
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