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2013 Lake Breeze Section 54 Shiraz
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- Cellar Drink Now - 6 years (2016-2022)
- ABV 14.5%
- Closure: Stelvin
The Follett family have been grape growers on the famed Bremer flood plain at Langhorne Creek for over 120 years. It's unusually dry country, with Langhorne Creek only receiving on average 14 inches of rain. At Lake Breeze, the old dry grown vines rely on flooding of the Bremer River to carry them through the dry summer months. Controlled flooding is carried out via a system of floodgates and banks which divert water onto the vineyards. From here it remains for one or two days until the soil is saturated. It's then released onto a neighbouring vineyard. The soils receive a deposition of silt during the annual flood which ensures that the fertility remains at a high level. The alluvial silty loam soils allow for excellent water holding capacity, therefore supplementary irrigation is not required. Section 54' refers to the section number of the 'home block' of old vines planted around the 'Bernoota' Homestead. This wine was matured for 18 months in French oak.
Rich, velvety textured and powerful this is a classic example of Langhorne Creek Shiraz.
Totally opaque inky black dark purple colour with a dark purple hue. The nose shows good intensity with scents of ripe blackberries, dark plums and liquorice laced with hints of choc mint followed by vanillin cedar and spice. Bursting at the seams with rich opulent fruit the palate is flooded with ripe blackberries, liquorice, dark plum and chocolate flavours that swathe their way across the palate in voluptuous fashion. Underlying nuances of vanillin oak and spice are also apparent. Perfectly integrated, satiny tannins. Finishes with superb power and a very long aftertaste of liquorice, ripe blackberries, dark plum, choc mint and spicy vanillin oak.
Drink over the next 5-6 years.
Open-fermented and matured for 18 months in French oak. Brightly coloured; the bouquet is complex, with dark berry fruits and a fragrant, warm infusion of quality oak; the palate adds licorice and bitter chocolate to the equation, underlining the complexity (and future) of the wine. Drink by 2033.
James Halliday’s Australian Wine Companion