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A Barossa legend since 1859

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The Journal Barossa Shiraz 2017

The Journal Barossa Shiraz 2017

The Journal Barossa Shiraz 2017

RRP (750 mL)
$175.00
750 mL
$175.00
6 x 750 mL
$1,050.00

Overview

Overview

No history of the Barossa Valley or the Australian wine industry is complete without the mention of Saltram. Established in 1859 by William Salter & Sons, Saltram wines have a proud history of more than 150 years for quality winemaking, innovation and a commitment to the Barossa region. An immigrant from England, William Salter was one of the first people to purchase land in the newly opened land survey known as the Barossa Valley. He then built a stone house for his family, naming it Mamre Brook which still stands today at the home of Saltram. From the first time William Salter planted vines in 1859, he meticulously kept a Journal to record his vineyard and winemaking activities, including techniques that are still used to make the Saltram wines today. Saltram wines have long been known for their richness, intensity and character: this wine reflects these attributes and explores the depth of the Barossa.

Varietal Shiraz
Vintage 2017
Country Australia
Region Barossa
Volume 750 mL
Enclosure Screw Cap
Alc/Vol 14%
Peak Drinking Now - 2027
Winemaker Alex Mackenzie

Taste Description

Taste Description

Nose

The 2017 Journal Shiraz is lively and layered, with lifted aromatic notes of dried spices lingering on the nose after the initial flourish of cherries, strawberry compote and hints of bittersweet chocolate are savoured.

Flavours and Palate

Fine, unwavering grainy tannins provide extraordinary length and persistence on the palate. A medium bodied wine with lingering brambly fruit reminiscent of wild strawberries and cherry pith present a depth and intensity that unveils the elegance of this wine.

Viticulture

Viticulture

The 2016/17 growing season commenced with cooler than average conditions through spring into early summer, resulting in good set and flowering conditions. Regular rain events and cooler conditions throughout the growing season resulted in a later harvest. These ideal milder conditions saw the grape phenology mature in line with sugars levels, producing exceptional full flavoured wines which retained their natural acidity.