2009 / 2006
Vintage
Winter rainfall was average, giving good soil moisture levels for budburst in early Spring. Conditions during Spring were dry with minimal frost and no disease pressures allowing for excellent vine canopy management.
Winemaking
The grapes were harvested at optimum maturity and ferrmented at 24 degrees C for 6 days, with pumping over 4 times daily to give excellent colour and extraction. Following the completion of Malo-lactic fermentation, maturation with medium toast American oak was carried out for 12 months prior to blending and bottling.
Colour
Dark red ruby in colour.
Bouquet
Intense aromas of cherry and mocha.
Palate
Full bodied with spice, dark cherry and strawberry fruit.
Suggested Food
Rich homemade lasagne.
Cellaring
Ready to drink now. The Card Collection 2006 shiraz will reward with careful cellaring for
a further 5 years.
