First Drop Mother's Milk Barossa Shiraz 2017
B o u q u e t
A complex nose of dark cherry and blackberry aromas with a hint of forest floor and spice
P a l a t e
Vibrant dark cherry and blackberry with a hint of ‘wombat rolled in all spice’ balanced with an even, textural palate with soft, supple tannins
G r u b M a t c h
Rump steak, mushroom sauce, chips and salad – say no more!
C e l l a r i n g
Drink up, but also a 5-8 year proposition.
V i n t a g e, V i n e y a r d & V i n i fi c a t i o n
A condensed vintage with full fat flavour! Déjà vu?! A warmer than usual spring and early summer led to quick healthy growth and a good fruit set. Together with a dry season, this led to an early start to vintage despite mild conditions and welcome rainfall in January. As a result, although harvest progressed quickly, phenology kept pace with sugar levels, leading to full flavoured wines with good acidity and ripe tannins.
Same same but di erent!
Darren’s vineyard is to the north of Seppeltsfield in the west of the Barossa – 285m above sea level on clay over limestone.
Matthew and Jono’s vineyard is to the north of Kalimna in the north of the Barossa 312m above sea level on red clay with sand and ironstone
Milton’s vineyard is to the east of Eden Valley in the east of the Barossa - 460m above sea level on clay over ironstone and quartz.
The fruit is crushed/destemed and fermented at temperatures ranging from 20-25°C for 8 days on skins. The ferment is managed by a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation, it is drained/pressed, and transfered to 3 and 4 year old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 12 months.
This wine was bottled in April 2017.