1999 Brown Brothers Shiraz

Notes sourced from Brown Brothers.

The Shiraz grapes used to make this wine were sourced from vineyards in the King Valley, Central Victoria and Alpine Valleys and harvested from late-February to late April at a range of baumé levels from 12.0º to 15.5º. Following malolactic fermentation, the wine spent between 12-15 months in new, and older American and French oak puncheons and barriques. It was bottled with an alcohol of 14.5%, a pH of 3.5 and an acid level of 5.9gr/l.

A dark plum red colour this wine exhibits distinctive cool climate aromas of black pepper and plums all neatly interwoven with subtle smoky oak. It is a medium-bodied wine with well-integrated fruit and oak, good acidity and fine tannins. Balanced and harmonious, the wine drinks well now, however it will gain complexity with 7-9 years cellaring from vintage.