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1999 Chapoutier Australia Shiraz
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- Closure: Cork
Tournon Estate, our domain in the state of South Australia has 50 hectares with 34 currently in production (Syrah, Cabernet Sauvignon). Wines are produced from vines planted in 1993, giving a low yield, approx. 1.7 T/acre. The vineyards are cultivated with organic cultivation methods.
SOIL and CLIMATE
The soil is called Terra Rosa, a red brown soil that varies from loamy to sandy, typically associated with limestone. The Coonawarra wine area has the same Terra Rosa soil.Relatively cool for Australia, it is characterized by exceptional sunshine during the day and particularly cool nights in summer. The proximity to the Great South Ocean regulates temperature in this region. The mild and dry weather towards the end of the summer and in autumn allows us to obtain very good ripeness and high acidity levels that will favour long ageing.
Grapes are destalked and made in open concrete vats. Vatting (fermentation and maceration) lasts between three weeks and one month. After pressing, the wine is put into French barrels for 10-12 months for aging. Natural Malo-Lactic Fermentation occurs when in the Barrel. The percentage of new oak does not exceed 15 % in order to encourage the fruit aromas and characteristics of the wine to fully develop.
The wine displays a deep ruby colour, which forebodes a structured mouth and a good length. The impressive nose declines aromas of black current and black berries. Moreover, spicy notes like white pepper or laurel bring freshness and complexity to the nose. You may also experience other aromas such as toffee or cloves.
The palate is dominated by balanced acidity, which highlights the black fruit aromas on the nose. The maturation in French oak for ten months has softened the middle palate. Meanwhile on the palette follows liquorice, a bit of black ink and well-integrated oak. The wine finishes with a velvety texture due to a good-balanced alcohol. The wine can be drunk now, or can be aged to further develop complex aromas.