Sam Kim 94
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Coonawarra

2020 Reschke Reserve Coonawarra Shiraz

Sweetly ripe and enticing with dark plum, vanillin oak, anise and dark cocoa aromas, it's succulent and silky offering juicy fruit flavours backed by rich texture and rounded tannins. Medium-full and flavoursome with a lengthy smooth finish. Read more
Critic Reviews
Expert Review
94 POINTS
Sam Kim - Wine Orbit

Sweetly ripe and enticing with dark plum, vanillin oak, anise and dark cocoa aromas, it's succulent and silky offering juicy fruit flavours backed by rich texture and rounded tannins. Medium-full and flavoursome with a lengthy smooth finish.

Read more
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Technical Attributes
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Tasting Notes

A beautifully fragrant nose of black berry and all spice. The palate is long and luscious, displaying excellent fruit intensity with black and blue berries and a hint of black pepper.

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Winemakers Note

Sourced from a single company managed vineyard on Terra Rossa soils. The 35 year old vineyard is pruned to 35-40 buds per vine to ensure low yields of fully ripe grapes are produced each season. The free draining Terra Rossa ensure early season vigour which provides shading for the ripening bunches later in the season. As the season progresses and soil moisture drops, berry size and bunch weights are constrained by the reduction in soil moisture. Our Shiraz crop ripens late in the season as cool night time temperatures slow ripening allowing flavours and tannin to ripen slowly and develop the rich red and black fruit flavours with overtones of spice for which the Coonawarra is well know for. Ripening late in the autumn, the Shiraz vineyard is harvested and rigorously sorted to ensure clean fruit. The Shiraz and lightly crushed with a per- centage of whole berries present in the fermenter, extending the fermentation time and adding com- plexity to the wines. A vigorous yeast strain is used to ensure fermentation completes in a controlled manner during an often cool autumn in the South East. After 10-15 days on skins the must is trans- ferred via gravity to a bag press and then gently pressed. The pressing are combined back with the free as the extra ripe tannins of the pressing adds structure, length and complexity to the wines. After pressing the wines complete fermentation and ma- lo-lactic fermentation in tank before being trans- ferred to mix of French and American oak barrels and hogsheads for maturation. After 18 months of maturation in oak the individual barrels are each tasted and blended before bottling.

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Delivery Details

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