Grape Variety: 100% Shiraz
Growing Region: McLaren Vale, Australia
Chief Winemaker: Michael Fragos

Michael and the team at Chapel Hill located in McLaren Vale are crafting wines that are deservedly being recognized as some of the world’s leading expressions. This can be attributed to the vitality of the region, the intense attention to detail in the vineyard and ultimately the best winemaking decisions in the winery to express these characters in their wines. The Parson’s Nose Shiraz is dedicated to showcasing these varietal characteristics and the vintage growing season.

 

The 2011 growing season was notable for its more moderate extremes conducive to structured and full flavoured wines. To achieve the resulting style, the grapes were selectively harvested to avoid any overripe, unbalanced flavours.
The fermentation was handled carefully and allowed to remain on skins for up to 8 days to ensure optimum extraction of flavour and tannin. To complement the varietal complexity well seasoned tight grained French oak was used during maturation. During which the wine was regularly racked to encourage the integration and development of the subtle tannins.
Michael’s aim of this wine is too express these unique characters within a rich mouth feel and a wine with personality. Appropriate use of French oak plays a supporting role and is utilised delicately so as to not dominate the primary varietal characters.
The 2011 Parson’s Nose Shiraz shows confident aromas of dark berries and freshly cracked pepper with dried spices. The delicious palate is overflowing with black Doris plum flavours that seamlessly integrate with the gently textured oak and the firm persistent tannins - creating a broad and lingering finish. Decant for 30-45 minutes and serve at 16-18°C.

A refreshing approached to a full flavoured Shiraz.

CELLARING POTENTIAL:
Drinking perfectly well this coming season; and will age well for another 5-7 years.
 
SUGGESTED FOOD MATCHES:
Perfect wine match with slowly cooked lamb shank, roast beef with seasoned vegetables and with aged hard cheeses, enjoy.