Wine Overview
From the renowned Frankland River region, an outstanding wine of great depth and complexity, rich plum, cherry, clove and anise characters - trademark Frankland River Shiraz.
|
Composition: |
100% Shiraz
|
|
Region: |
Frankland River, The Great Southern
|
|
Technical Notes: |
The 2009 growing season was preceded by another winter of below average rain.
Spring was punctuated by rain, wind and cool weather which did affect set and subsequent yield in many varieties. The growing season remained mild to warm and red varieties ripened later than average yet fortunately in warm, dry autumn conditions. Such an end to the season allowed all red varieties to ripen perfectly, retain high natural acidity and fine tannin structures.
This fruit is predominantly sourced from a single vineyard to the east of the Frankland township. The Shiraz vines have reached a maturity and natural balance that is starting to produce grapes of great concentration and quality.
The Shiraz parcels were harvested by hand and machine then transported to our Denmark winery. The fruit was sorted and de-stemmed to 1 and 4 tonne fermenters, and then cold soaked for 3 - 5 days. The fermentation started naturally and the wines were plunged and pumped over 2 - 4 times/daily. At dryness some parcels were basket pressed immediately and others were kept on skins for an additional 7 - 14 days to further soften tannins.
Maturation was in a mix of new and older French oak barriques and hogsheads for 20 months before the blend was assembled.
|
|
Tasting Notes: |
The 2009 MadFish Gold Turtle Shiraz is a classic example of Frankland Shiraz, the finest of the Shiraz regions in Western Australia. The colour is an opaque purple red of great density. Typical regional Shiraz characters of liquorice, raspberry and five spice are matched with restrained toasty oak. The palate is rich in red fruits, cocoa-like fine powdery tannins and long lasting fruit flavours .
|
|
Cellaring Notes: |
This wine will develop further over the next 2 to 4 years, and drink well for up to 6-8 years.
|
|