Single Vineyard Gnadenfrei North Shiraz 2022
$95.00
Elevate your senses with the Gnadenfrei North Shiraz 2022. This organic and vegan-friendly wine showcases a semi-translucent crimson colour and a bouquet bursting with exotic spices, cardamom, clove, and hints of dried herbs and violets. On the palate, enjoy a precise, almost electric structure with vivid forest fruit flavours interlaced with floral and herbaceous notes. Aged in concrete eggs for 15 months, this Shiraz offers a long, velvety finish. Best enjoyed decanted in its youth or cellared for a decade.
Single Vineyard Gnadenfrei North Shiraz 2022
Tsharke Gnadenfrei North Shiraz 2022
Wine Details
Vintage: 2022
Vineyard: Gnadenfrei North
Variety: 100% Shiraz
Alcohol: 14.5% Abv
pH: 3.42
Titratable Acidity: 6.4 g/L
Taste Profile
Semi-translucent crimson colour.
The bouquet is dominated by spice. Notes of cardamom, clove, dried herbs and dried violets are supported by a background of dark fruit, plum and blueberry. Mineral notes speak of the rugged slope on which the grapes grow.
The palate shows extreme precision. A tight, linear structure makes the wine almost electric. A vivid forest fruit impression interlaces with floral and herbaceous flavours.
Tension and beauty define this shiraz, with a long finish of exotic spices and velvety tannins.
Best decanted in its youth, this wine will develop gracefully over the next decade and beyond.
Vintage Notes
Deep soaking winter rains that trickled into spring provided a spectacular start to the growing season. The moist soils minimised the threat of frosts, followed with a mild spring at bud break made for a promising start to an incredible vintage. Despite its dryness, the growing season was relatively mild. Warm days, cool nights and little to no disease pressure gave rise to fruit rich in flavour and naturally high acid, all with relatively modest sugar levels. The wines produced from 2021 will drink well young and many, if allowed, will cellar well to remind us of the great vintage. One of the best vintages in the recent decade.
Winemaking
The fruit was hand-picked on the 1st of April, at sunrise. 75% of it was tipped into concrete fermenters as whole bunches, while the remaining fruit was crushed on top to cover.
After five days of cold fermentation and gentle cap management, the ferments were foot stomped. Five days later the wine was pressed to tank to undergo MLF. By the end of April the dry wine was racked into two concrete eggs to mature for a further 15 months before being bottled and aged prior to its release.
The fruit was hand-picked on the 1st of April, at sunrise. 75% of it was tipped into concrete fermenters as whole bunches, while the remaining fruit was crushed on top to cover. After five days of cold fermentation and gentle cap management, the ferments were foot stomped. Five days later the wine was pressed to tank to undergo MLF. By the end of April the dry wine was racked into two concrete eggs to mature for a further 15 months before being bottled and aged prior to its release.
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