Mclaren Vale Shiraz is inherently suited to the Grey Label style, rich, plush and powerful, yet with an approachability that provides sheer enjoyment throughout its evolution over time in bottle.
Grey Label Shiraz was sourced from vineyards ranging in altitudes from about 50m near the coast to 200m where McLaren Vale merges with the Adelaide Hills, bringing complexity and layers of interest to the final wine. The region mostly spans two basins of ancient bedrock layered with sediments laid down by advances and retreats of the sea over the past 45 million years. Soil types vary from sands, yellow clays, and red and black loams through to ironstone.
Individual vineyard batches were fermented in small open-top fermenters for 5 to 10 days. Plunging and gentle irrigation were used to work the cap and optimise flavour, colour and tannin extraction, providing for concentration and depth of fruit flavour, while keeping tannins plush, hallmarks of the Grey Label style. Select batches completed fermentation in barrel, contributing mid-palate texture, while others finished fermentation on skins, providing structural length and focus.
Varietal | Shiraz |
---|---|
Vintage | 2021 |
Country | Australia |
Region | McLaren Vale |
Volume | 375 mL |
Closure | Screw Cap |
Alc/Vol | 14.5% |
Peak Drinking | Now - 2033 |
Winemaker | Alex MacKenzie |
95 Points | Ray Jordan |
93 Points | Huon Hooke |
92+ Points | Campbell Mattinson |
A complex, layered nose of lifted blueberry, blackberry and bloodplum, with hints of dark chocolate, liquorice and warm spices, enhanced with subtle, fragrant oak.
McLaren Vale lies nestled between the Mt Lofty Ranges and the rolling white sand beaches of Gulf St Vincent. With its warm Mediterranean climate, relaxed coastal ambience and superb local produce, McLaren Vale is a melting pot of food, wine and the arts: the ultimate epicurean destination. The region is renowned for its soft and velvety Shiraz, with pronounced berry, spice and chocolate flavours.
The 2021 growing season saw early, average rainfall and warmer than average temperatures. A hot, dry November closed out spring, though this was followed by a mild December and cooler than average January with only two very warm days. Veraison was later than usual, in early February, with mild February temperatures allowing for gentle, steady, extended ripening which resulted in exceptional fruit quality.
Alex started as 10th Winemaker at Saltram in 2017, however his first connection with Saltram was in 2001, working alongside the 8th maker, Nigel Dolan. Alex brings with him over fifteen years of winemaking experience and a great love of the Barossa. His style is down to earth – allowing the season and dirt to speak for themselves – keeping winemaking simple to enable a pure expression of Barossa fruit, as is the Saltram tradition.