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© Red Squirrel Wine Ltd 2014 VINTELOPER McLAREN VALE SHIRAZ 2010 Winemaker : David Bowley Vineyard : Redwind Vineyard, Shirvington Vineyards Sub-region : McLaren Vale Region : South Australia Country : Australia Grape : Shiraz Vintage : 2010 Cellaring : 2017 Closure : Stelvin Bottle size : 75cl Production : 4,968 bottles Alcohol : 15% pH : 3.41 TA : 6.78 Free SO 2 : 27 Total SO 2 : 72 METHOD The two previous vintages were raspingly hot, but in 2010 it was cooler so allowing the grapes to ripen slowly and retain acidity. The grapes came from one of the very best vineyards in the McLaren Vale, 14- years-old, farmed organically and biodynamically, and harvested both by hand and machine. Fifteen per cent of the grapes were kept as whole bunches for the (native yeast) fermentation. All left on the skins for 24 days before maturing in oak for 22 months. Unfined and very low added sulphur. TASTING NOTES Multi-layered fragrance of black fruit, star anise, black pepper and dark chocolate backed up by soft spicy oak VICTUALS Beef teriyaki, spicy tagines, peppered steak or roast grouse

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© Red Squirrel Wine Ltd 2014

VINTELOPER

McLAREN VALE SHIRAZ 2010 Winemaker: David Bowley

Vineyard: Redwind Vineyard, Shirvington Vineyards

Sub-region: McLaren Vale

Region: South Australia

Country: Australia

Grape: Shiraz

Vintage: 2010

Cellar ing: 2017

Closure: Stelvin

Bottle size: 75cl

Production: 4,968 bottles

Alcohol: 15%

pH: 3.41

TA: 6.78

Free SO2: 27

Total SO2: 72 METHOD

The two previous vintages were raspingly hot, but in

2010 it was cooler so allowing the grapes to ripen

slowly and retain acidity. The grapes came from one

of the very best vineyards in the McLaren Vale, 14-

years-old, farmed organically and biodynamically, and

harvested both by hand and machine. Fifteen per

cent of the grapes were kept as whole bunches for

the (native yeast) fermentation. All left on the skins

for 24 days before maturing in oak for 22 months.

Unfined and very low added sulphur.

TASTING NOTES

Multi-layered fragrance of black fruit, star anise, black pepper and dark chocolate

backed up by soft spicy oak

VICTUALS

Beef teriyaki, spicy tagines, peppered steak or roast grouse