Leone Shiraz is beautifully ripe and generous, this wine has rich blackberry, plum fruits with clove and spice which typifies Barossa Valley Shiraz. Vanilla notes from oak maturation adds to the aroma. The tannin profile is pronounced but fine and lingering. Overall extremely satisfying. Serve with a family roast dinner, love and laughter.
Wine Showcase Magazine 2019 – Gold
James Halliday 2020 Australia Wine Companion – 90pts
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Colour: Glossy black cherry with intense purple hues.
Aroma: Ripe and generous. This wine has rich blackberry and plum fruits with clove and spice which typifies Barossa Valley Shiraz. Vanilla chocolate and coffee notes from oak maturation adds to the aroma.
Palate: Mouth filling flavour with plum, chocolate liquorice and spice. The tannin profile is pronounced but fine and lingering. Overall extremely satisfying.
Serve: With roast meats. We prefer beef with Shiraz but entirely your preference as is the style of cooking. Over coals, in the oven or on a spit. Delicious Make sure there is plenty of food, Leone Shiraz love and laughter.
Cellaring: The 2016 vintage for the Barossa Valley produced Shiraz wines of firm structure density and power. The high extract and tannin is balanced by the sweet mid palate generous fruit flavours making the wine approachable on release but will benefit from correct cellaring for 10+ years.
Vineyard:Sourced predominately from two vineyards within our Barossa Valley estate. Angels Shiraz “new” block planted in 2005 at Lyndoch and Dam Shiraz block planted 1995 at Rowland Flat Both vineyards are considered southern Barossa. There is a mixture of clones 1654, BVRC30 and BVRC12 and planted on a single wire trellis controlling crop load to low/moderate allowing for full ripeness of polysaccharides and phenolics in the skins and seeds.
Winemaking: 2016 vintage was extremely early ripening with both blocks being picked in mid-February. Fermentation occurred in closed static stainless steel tanks for 10-15 days and pumped over twice daily.Maturation in American oak for 24 months allowed for the tannins to evolve and soften.