Monolith Vintners Old Vine Barossa Valley Shiraz 2015
95 POINT RATED GOLD MEDAL WINNING BAROSSA SHIRAZ SAVE $600 A DOZEN
- ★★★★★ ★★★★★ 4.6 out of 5 stars.
- 95 POINT RATED WINE SHOWCASE
- GOLD MEDAL WINNER
- RARE DRY GROWN SINGLE VINEYARD SHIRAZ SOURCED FROM 90+ YEAR OLD VINES
- PREVIOUS VINTAGE GOLD MEDAL 95 POINT RATED OLD VINE BAROSSA SHIRAZ
- HAND PICKED FROM SINGLE VINEYARD AGED UP TO 90+ YEARS OLD
- AGED IN AMERICAN & FRENCH OAK FOR 24 MONTHS
Deep black to crimson red with purple highlights. A massive all encompassing nose when allowed to breathe, forest fruits, blackberries, kalamata olive, and black pepper which are supported by a dark core of espresso bean, leather saddle and dried raisons. The palate shows superb concentration offering up tremendous texture and combines great richness with notes of chocolate, white truffle, leather, blackcurrant, black olive and alcohol. 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. A wonderfully example of big and bold Barossa Shiraz which will stand the test of time, ensure it is allowed to breathe for at least 3 hours prior to consuming.
95 Point Rated Wine Showcase Magazine
"Plenty of lovely fruit aromas for this elegant wine. Spicy, ripe berry and plum fruit palate with very good flavour length."
Wine Showcase Magazine
The 2015 vintage proved to be another good Barossa vintage following on from the 2012, 2013 and 2014 years which although had challenges provided excellent varietal flavours. The dry grown, old vines that yielded this fruit managed to produce wonderful fruit despite small volumes. We hand picked the fruit from a single block with vines aged up to 90 years. The fruit 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 remains in a stainless steel tank until primary fermentation is completed. It is then run directly into new and old American and French hogsheads where it spent the next 24 months. Once the oak and the wine had perfectly become one the wine is blended and bottled without the use of filtration or fining.
Barossa Valley, South Australia
|Cellaring:||Drink now or cellar 10+ years|
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