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$125.00
STONEY CLAY SOIL – OWN ROOT STOCK – ROD & SPUR PRUNED
The 2013 Lou Miranda Estate Shiraz has all the characters that make it quintessentially Barossa; Bold, robust and rich.
Handcrafted from vines planted on a Northern facing ridge in skeletal stoney, clay soil on a 1.3ha parcel at our estate owned vineyard in Rowland Flat, Barossa Valley. The stoney clay soil restricts the growth and yield in the own rooted vines to intensify and concentrate flavour of the grapes as they ripen. The yield is further controlled by employing a rod and spur pruning technique that can only be completed by hand.
Limited release – 4,160 bottles handcrafted
Awards
Sam Kim 2020 – 96 points
Halliday Wine Companion 2021 – 90 points
3 in stock
The 2015 Lou Miranda Estate Shiraz has all the characters that make it quintessentially Barossa; Bold, robust and rich.
Handcrafted from vines planted on a northern facing ridge in skeletal stoney clay soil on a 1.3HA parcel in our estate vineyard at Rowland Flat, in the Southern Barossa Valley. The stoney clay soil restricts the growth and yield in the own rooted vines that were planted in 1995. Cuttings from our Estate owned centenarian block, planted in 1907 located between the winery and Luthern Church of Rowland Flat were used to start this vineyard. The yield is further controlled by employing a rod and spur (also known as cane) pruning technique that can only be completed by hand.
The resulting fruit is extraordinary and supports making a single vineyard wine. The 2015 is full bodied with intensity and concentration. There is a density to the palate with structure,
velvety texture and persistence of flavour.
Matured in American oak barrels of medium toast for 4 years allowing the tannins to fully develop and soften. The wine is multi layered displaying fruit cake, chocolate, coffee, spice and plum on both aroma and palate. Concentrated and powerful yet delivered with luscious complexity and mature tannins. Displaying developing tertiary characters, this wine can be consumed for enjoyment now for those who cannot wait. Although the structure will reward those who have patience and correct cellaring for 20 + years.
We recommend decanting prior to serving which will allow the wines full personality to shine. Drink with someone very special and eat with strongly flavoured foods such as duck, venison, lamb or Indian red curry.
