Samuel's Gorge Winery

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The Wines

• 2008 Shiraz
• 2008 Grenache
• 2009 Tempranillo
• 2009 Riesling
• 2008 Gewürztraminer
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• "...a meaty constitution that offers density, richness & plenty of fruit glycerin & extract... it should age gracefully for a decade or more given it's impeccable balance..."
  
  Robert Parker (Wine Advocate #167 - October 2006)

• 2008 Shiraz
  Ph: 3.86
  TA: 6.2g/l
  G+F: 0.37g/l
  Alc: 14.0 %v/v
  Region: Seaview Ridge
  Harvest: Early February

2008 Shiraz

In lots of ways this is the wine that we are most regarded for. Now my 15th vintage working with the variety here in McLaren Vale, I think I am finally getting my head around the amazing diversity in this one variety across the Vale. In many ways I neglect the rave extended to the other two varietals we do at Samuel’s Gorge I guess it’s because it flows in our blood here; have no doubt it is truly dear to our hearts. We must remember that there are very few places in the world that make Shiraz, let alone to the quality and diversity of South Australia; particularly with the sophistication of McLaren Vale. It requires a great deal of focus from year to year is to deliver Shiraz with decadence and finesse. We can now reflect on six bottled vintages of Shiraz at Samuel’s Gorge and not one looks like falling over. All of them have extensive journeys ahead in the cellar. Up until the “heat wave” in 2008 I can say was some of the best Shiraz I’ve done. It would be tedious of me to try and detail all of the nuances of this wine. It does cascade with an extraordinary complexity on both on the palate and up the nose . It takes me to a place picking blackberries in the hills to make into the tastiest conserve; be careful of the browns. It’s not just about the fruit but the entire summer landscape. Given time it may prove to be one of our classics… until the next vintage.

Geology/ Paddock:
We haven’t varied our source blocks since our first release of the Shiraz. I am more than ever inspired by the combination of flavours we are achieving from our wonderful growers. The Homestead Block has really found it’s feet and balance of fruit to canopy, consistently producing wines of amazing poise and grace. The subtle nuances from all the other sites give detail to both the aromatics and palate.

Shed:
Our house style is driven by skin contact in the ferment. In 2007 we realized early that the season had delivered us a higher than usual tannin scenario so we tended to work the skins a little less. In hind sight I am very glad we did. This wine is matured in about 20 % new oak (a little less new oak than usual) from an arsenal of coopers. I choose barrels that contribute fine tannins and earth flavours. A little smoke and char for complexity. In ferment we engage some endemic, wild yeast that further the cause for savory flavours.