The grapes for the 2010 Galway Shiraz are sourced from our loyal grower base in the Barossa, an area renowned for this variety.
The grapes were fermented in static potters and rotary fermenters. Warm temperatures at the onset of fermentation and also 3-5 days post ferment maceration has helped extract soft fleshy tannins and build wine structure. The wine is then matured for 3 months in 1 - 5 year old American and French Oak hogsheads, barriques and octaves (35% of blend).
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