Miamba Shiraz

{Awards Tally}

Gold Medals 6
Silver Medals 17
Bronze Medals 24

{Tasting Notes}

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Vineyard Range Miamba Shiraz

{THE FRUIT}

The fruit is grown in the Miamba vineyard, at the southern end of the Barossa, near Lyndoch. The Miamba Vineyard has a long viticultural history, but when Grant bought it in 1983 it was completely bare. Careful planting and sustainable practices have returned this block to its former glory. The 2008 vintage began earlier than expected but with just below average rainfall throughout the year. Nevertheless the fruit from the Miamba vineyard continues to produce fruit with exceptional varietal character, intense concentration and flavours.

{THE WINEMAKING}

After crushing and de-stemming, the fruit was fermented 4, 7 and 11 tonne fermenters and pumped over 3 times daily for 8 days to extract colour and flavour as well as helping control the temperature of the ferment. Several batches of fruit were pressed directly into new American oak hogsheads and allowed to complete both fermentation and secondary malolactic fermentation. The oaked components then remained in oak for several months before being blending with the un-oaked components. The entire blend was then transferred back into oak where it was left to mature for a further 18 months before bottling.

{THE COMMENTS}

The 2008 Miamba Shiraz is inky black in colour, like many reds from the 2008 vintage; with incredible depth and intensity. The intense aromas of dark chocolate coated licorice, sweet confectionary coconut ice, dark flesh fruits like plums and black cherries are only enhanced by cedar like aromas and a hint of mint. The palate is equally generous with a typical 2008 palate of rich fruit flavours, melded together with the acidity and tannins which equate to a well balanced wine. The 2008 Miamba is drinking well on release and will evolve and continue to reward with careful cellaring over the next 8 – 10 years. This opulent Shiraz is deserving of special food accompaniment and would ideally be enjoyed with full flavoured dishes such as slow cooked rabbit with pancetta, and sage and served with a soft polenta cake.

{THE REVIEWS}