Shingleback The Davey Estate Shiraz 2019 (Australia)

Shingleback The Davey Estate Shiraz 2019 (Australia)American & French oak Dark blackberry Mocha & cashew Firm tannins "Matured for 13 months in new and used oak. A compellingly endowed shiraz which has managed to emerge from its oak womb with a supple, seductive medium bodied palate that has an energetic savoury finish, which is the high point of the wine. Three trophies McLaren Vale Wine Show 20" James Hallidays Wine Companion Vibrant magenta. Lifted dark blackberry and mocha aromas are highlighted

• American & French oak
• Dark blackberry
• Mocha & cashew
• Firm tannins

"Matured for 13 months in new and used oak. A compellingly endowed shiraz which has managed to emerge from its oak womb with a supple, seductive medium-bodied palate that has an energetic savoury finish, which is the high point of the wine. Three trophies McLaren Vale Wine Show ’20" James Halliday’s Wine Companion

Vibrant magenta. Lifted dark blackberry and mocha aromas are highlighted with a splash of sea-spray, cashew and violet. Full-bodied and seamlessly structured, with a luscious dark berry mid-palate, fine but firm tannins and a balanced acidity that ensures a long, lingering finish.

The Davey Estate Vineyard is located in Whites Valley, at the southern end of the acclaimed McLaren Vale wine region in South Australia. Kym and John Davey planted & nurture their family-owned and sustainably managed estate vineyard on land their grandfather purchased in the 1950’s. Their goal is to produce high-quality, single vineyard wines. Modern viticultural practices that minimise work to the soil & encourage a balanced environment are used. Superior fruit is grown by managing canopies, hand-pruning, precise deficit irrigation & integrated pest management.

A dry winter required early strategic supplementary irrigation on the Davey Estate to assist with bud burst and early canopy growth. Flowering and berry set were good and crops appeared slightly above average. A hail event and strong winds on the 21st of November damaged newly formed bunches particularly on the western side of vines. Damaged bunches shriveled off and vines recovered but crop levels were reduced. Warm dry weather continued through the season resulting in low disease pressure. Summer was generally hot with a record high of 46.6˚C occurring. Vines weathered this surprisingly well with minimal damage to fruit. Although on average yields ended up down, quality was good with strong varietal flavours and structural elements. Gentle working of the skins in the winery tempered the naturally high fruit tannins of the vintage.

Harvest commenced in the second week of February with Pinot Noir for Rosé and by the end of the month the Tempranillo and early Shiraz for red was fermenting. Picking finished on the 29th of March with a young Touriga Nacional block.

Only select parcels of Shiraz grown on both red & black soils over limestone on the Davey Estate vineyard are chosen for this wine. The wine is handcrafted in small open & static fermenters to maximise the potential of each small parcel of fruit. Maturation for an average of 13 months in new to 6 year old fine-grained American (50%) and French (50%) oak hogsheads softens, enhances & integrates the fruit & structural components of the wine.