2005 Pirathon
Pirathon Shiraz is a full bodied wine encompassing the great flavour, texture and structure of the north-western Barossa
The palate is very generous and promptly fills all corners of the mouth with richness and flavours of dark fruit.
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Pirathon2005
Overview
Tasting Notes
The palate is very generous and promptly fills all corners of the mouth with richness and flavours of dark fruit. The full-bodied palate is balanced with a layered and robust structure with integrated chalky tannins and classy oak barrel maturation characters. A very lengthy finish completes a complex and opulent wine.
Rich purple-black in colour
The bouquet immediately evokes a serious wine with uplifting and concentrated aromas of black plum, dark chocolate, fruit cake, briar, cedar, subtle licorice and a touch of spice.
Technical Detail
Region
Barossa Valley, South Australia.
One of Australia's oldest and most premium wine regions, famous for it's Shiraz around the world.
Varietal
100% Shiraz
The grapes used are grown from traditional Barossa clones first introducted to the region over 100s of years ago.
Sub-Regions
Greenock, Moppa, Belvedere, Stonewell, Seppeltsfield, Koonunga & Ebenezer
The grapes were harvested from the low-yielding vineyards of traditional family growers in the north-western Barossa.
Elevation approximately 300-350m.
When to Drink
Enjoy now or cellar for 5-10 years
15.0% Alcohol
Vegan friendly
Growing Season
The 2005 growing season was one of the Barossa's best with good Spring rains giving the vines a solid start and a dry, mild Autumn providing an excellent finish for ripening.
Vineyard
The grapes were harvested from the low-yielding vineyards of traditional family growers in the north-western Barossa districts of Greenock, Moppa, Belvedere, Stonewell, Seppeltsfield, Koonunga and Ebenezer. Each vineyard adds its own exclusive dimension to Pirathon Shiraz and combined they produce the ultimate blend.
Winemaking
Following harvestsss, each individual lot of grapes was crushed into a separate open top fermenter. During fermentation, hand pump-overs gently extracted colour and flavour from the grapes. The fermented grapes were pressed with a traditional press. The wines were then filled to new and seasoned American, French, Russian and Hungarian oak hogsheads for maturation for eighteen months before each lot of wine was racked from the barrel and carefully blended. The wine was bottled without fining, ensuring the true expression of the vineyards in the bottle.