A combination of small- and medium-size static fermenters has been used, with a fermentation cycle of between 8 to 12 days. The natural or ‘wild’ yeasts present on the grape skins were allowed to initiate the sugar fermentation. Cultured winery yeasts were then added to complete this fermentation. The majority of parcels were then run to barrel, while select parcels remained ‘on skins’ post fermentation for 1 to 2 weeks. The result is a wine with excellent depth of colour, richness and complexity.
The Yalumba Barossa Patchwork Shiraz 2010 is dense dark purply red in colour. The aroma exhibits a mix of fresh bright berry compote fruits, dark plums and violets intermingled with a savoury complexity. This is a full-bodied Barossa Shiraz that shows richness, density and concentration. Rich dark jube fruit flavours fill the palate and are balanced with fine acidity and round, earthy tannins. Try with pork rib ragu and rigatoni.
February & March 2010
Matured for 16 months in new American hogsheads and octaves (20%) and new French barriques and hogsheads (4%). Balance in older octaves, hogsheads and barriques.