2004 Thomas Vineyard Estate Reserve Shiraz
- Top 100 Blue-Gold Winner. 2007 Sydney International Wine Show
- Gold Medal. 2006 Royal National Wine Show of Australia
- Silver medal. Rated 13th best Shiraz – 2006 Visy Great Australian Shiraz Challenge
- Gold medal. 2005 Commonwealth Bank McLaren Vale Wineshow
- Silver medal. Rated 7th best Shiraz – 2007 Visy Great Australian Shiraz Challenge
- Gold Medal/Outstanding Wine. 2007 Winewise Small Vigerons Awards
- Bronze Medal. 2008 International Wine & Spirits Fair London
- Silver medal. Best in Class 2010 International Wine & Spirits Competition London
- Highly recommended. The quality is immediately evident. Pure, deeply-seated, strong fruit drives the wine but it solidly backed by smooth, fine, tight tannins and fresh acid, the balance and construction are excellent. A beautiful expression of fruit that is very savoury on the up-take, mulberry, cherry, chocolate, a big grind of white pepper, with blackberry and coffee oak on the tail, it finishes long and dry.. Ric Einstein TORBwine 2006.
2004 was an exceptionally good growing season in the McLaren Vale region. A long mild ripening period with small amounts of rainfall produced fruit with strong varietal characteristics and of exceptionally high quality. That coupled with the low crop loads in the Thomas Vineyards and the maritime influences experienced in the Willunga basin have resulted in fruit and therefore wine with intense flavours and excellent structure.
Fruit was picked on 2 March 2004 and immediately transported to the winery for processing. It is fermented under cool conditions with a selected yeast strain to retain the aromatic characteristics of the fruit while developing the structure and tannin backbone of the wine.
The wine once fermented was pressed using a basket press (a particularly gentle method) then seeded with a selected malolactic culture again to enhance and retain the fruit characteristics. After malolactic fermentation is completed the wine is racked into predominantly new French oak for maturation. A mixture of french oak barrels is used to give an elegant complexity of oak characteristics.
During the 16 months maturation in oak the wine is racked to assist its clarification and reduce the need for filtration of the finished wine.
We have used Minimalist handling techniques at all stages of the production of this wine in an attempt to reduce maceration of fruit and retain as much of its premium fruit character while still enhancing the structure and intense flavour of the wine.
Geographic region – McLaren Vale
Picking date – 2 March 2004
Variety – 100% Shiraz – Estate grown
Sugar level – 14.8 Baume
Release date – December 2006
Cellaring potential – 5 to 10 years
Appearance – Brilliant, deep blood red with purple hues
Nose – Ripe rich mulberry and pepper characters with a hint of chocolate. Elegant oak and tobacco notes.
Palate – Again intense mulberry fruit with ripe plum and sweet vanillin oak. A rich, luxuriant mouthfeel with concentrated fruit and grippy fine-grained tannins that balance the fruit. The integrated oak tannins persist through to complement the lingering fruit driven palate.
A big powerful wine that while young and lively now, will drink well, but will greatly improve with age.
The perfect accompaniment to all meat dishes!
Judges Comments from the 2007 Sydney International Wine Competition
Big, ripe, complex fruit and oak on the nose. Just slightly reduced but that
didn’t seem to affect the palate. It was full and rich with nice
oak balance. Before food, it seemed a touch high in tannin, but with
the food, it showed a very nice balance. Big, but quite compatible.
Big, bold, oaky Shiraz brimming with spicy, dark fruit. Although oaky, the oak did
not clash with the food. The brooding, dark fruit easily stood up to
the robust food flavours.
style with cherry, vanilla, mocha, chocolates and liquorice. Good
length. Ripe tannins. With food it shows well. I thought it might
overwhelm the food but it didn’t.
A touch Porty on
the nose but showing good, ripe plum flavours. The palate is intense
and full. It just needs a little complexity. A good match with the
food. I think the food improves the wine but it still needs time to
Dense, slightly closed nose. Rich palate. Fairly complex. Berry and
earthy characters. Some sweet oak. Good tannins. Very long.
Everything is there. Needs time in the bottle to open up. With the
food, the wine is big, powerful, firm but looks a touch young. The
oak is a touch apparent with the food but it’s a good wine. Just
school Shiraz. Maybe South Australian, but generally good, solid,
dense, ripe, spicy Shiraz. Just got a hint of a salty character on
the palate which indicates either South Australia or American oak or
both. A little bit confusing on the palate. Some people describe this
character as almost dead fruit and I can see why. There are hints of
dead fruit in this wine. A little bit overripe.
Good, ripe, red
berry fruit flavours, medium concentration and weight, but tannins a
bit drying in the finish. This wine was also made harder by the food
and the tannins seemed more aggressive.