Vintage 2011 was the wettest growing season the Barossa has experienced for decades, with double the normal rainfall. It was also much cooler, resulting in a longer ripening process and vintage being about three weeks later than normal. However, once vintage began in mid March, April was dry and warm with fantastic ripening conditions to give a perfect finish to the vintage.
Union Street Shiraz is taken across three blocks on the De Fazio Vineyard. These blocks are planted with different shiraz clones which have been sourced from three very old vineyards in the Greenock District. Each clone has its own distinct characters, which provide added complexity to the finished wine. The blocks are sandy loam soil with quartz and ironstone over deep red clays – ideal for growing shiraz.
The grapes were harvested in numerous batches from 11th March to 25th March. Grapes were then de-stemmed into open-top fermenters. The must was fermented for 7-12 days on skins with hand pump-overs twice a day. After pressing off skins the Shiraz was filled to a mix of French and American oak hogsheads where it underwent natural malolactic fermentation. The wine was matured in-barrel for 18 months prior to bottling.
The wine is dense red-black in colour. Inviting aromatics leap from the glass. Perfume, violets, cinnamon spice and fruit cake abound with a hint of chocolate. The palate is bright with red and black fruits. Mouth-filling and juicy, this is a very tasty wine. The fruit is foremost, with subtle background barrel maturation characters adding complexity. Tannins are fine and lightly drying, adding structure and mouth-feel. A medium to full-bodied wine of excellent balance. A lingering finish completes a very enjoyable wine that can be drunk now or cellared in the medium term.