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$45.00
Grown on the Estate vineyards at Rowland Flat and Lyndoch in southern Barossa Valley. The single wire trellised vines planted in 1995 and 2004 allow for dappled light at the fruit zone to produce optimal ripeness, which is colour, flavour, tannin and sugar development combined. The grapes were harvested on flavour and beautiful expressions of varietal character.
The 2022 growing season consisted of a wet winter and below average temperatures during summer, which allowed for good set and even ripening.
The grapes for this wine are grown on the Estate vineyards, at Rowland Flat in southern Barossa Valley. The vines are planted on single wire trellising allowing for optimal ripeness. The grapes were harvested on the 3rd March with fruit freshness and beautiful expressions of varietal character.
Pair with Low and Slow BBQ it will match the intensity and richness to this wine, perfect for those long Sunday gatherings.
Sam Kim, The Wine Orbit – 94 points
This is richly fruited with spicy nuances, showing blackberry, dark chocolate, cinnamon, clove, and toasty oak characters. The palate is equally satisfying, with excellent weight and generous mouthfeel, well supported by silky texture and fine tannins, and finishing delectable and lingering.
Ken Garrett – 93 point
The colour here is an inky dark purple. The nose is redolent with big, bold black cherries, supported by truffles, dried herbs, bay leaves, mulberries, soy, aniseed, blackberries and a hint of graphite. The oak is well handled and there is serious length to this wine, with juicy acidity, good concentration and fine tannins. A joy for the next eight years.
461 in stock
Colour: Dark Plum with purple hues.
Nose: Blood plums, clove, brown spice and dark chocolate.
Palate: Rich, generous and rounded. Dark plum, with a burst of dark berries, dusting of chocolate accompanied by velvety textural tannins. Varietal fruit sweetness, with typical Barossa Valley brown spice and oak influence bring a satisfying Shiraz.
Making: This wine was fermented at 22-28C in open fermenters for 10 days and pumped over twice daily. Optimum skin contact married with American oak maturation for 28 months ensures length and structure on the palate. The Fierce III Shiraz was matured in 40% new oak and 60% seasoned oak with various toasting levels.
Vegan Friendly.
