Schild Estate Barossa Valley Shiraz

In the mouth the same primary plum and mulberry notes show early.

These dark fruit flavours persist and roll in waves out through the back of the palate, always with a clear line of travel in mind and bordered by a fine, but ever present tannin frame.

This wine is fermented in stainless steel open fermenters before undergoing secondary malolactic fermentation in new and seasoned oak hogsheads. There is a focus on minimal handling and the use of oak for structural framing rather than imparting significant oak flavour. The wine is matured for 12-14 months in barrel before usually undergoing a light filtration and fining if deemed appropriate prior to bottling.