Description
Note from Cookoothama:
We source the grapes for the Cookoothama Shiraz from premium vineyards in the Riverina in regional New South Wales. The warm and dry conditions during berry ripening were conducive to excellent colour and flavours.
Once our winemaking team harvest the shiraz grapes, we then destem and chill the parcels. The parcels must chill to 10 degrees Celsius. After the fruit receives a 24-hour cold soak, we then inoculate the parcels with a pure yeast culture. The fruit is then ready for fermentation, which takes place in Vinimatics & static fermenters. The winemaking team, under the guidance of Chief Winemaker, Daren Owers, with use a manual pump to complete pump overs every 6 hours. Once this stage is complete of alcoholic fermentation, the wine will remain on skins for a further two days. Once this is complete, we will then transfer the fruit into American & French hogsheads and stainless steel Vats for malolactic fermentation and maturation.
Winemakers Comments:
This wine is deep, inky red in appearance, with a youthful crimson hue. It has brooding aromas of blood plum and dark chocolate melded with allspice, earth and coffee notes. A rich, full flavoured palate of plum and black cherry compote, entwined with earth, mocha and hints of spice oak.
Wine & Food Match:
This rich Australian shiraz red wine lends itself perfectly to a variety of red meat dishes. The spicy overtones work well with Thai beef salad, as well as complimenting the flavours of roast lamb and tender braised lamb shanks.
Vintage Disclaimer
Due to the nature of the Alberta Government distribution system, Highlander is unable to guarantee vintages. We will do our best to ensure that the vintages on our online offers are updated and accurate. However, if we cannot fulfill your order with the requested vintage, you will be notified accordingly and you may choose to either accept the available vintage or cancel your order.
