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The Basket Shiraz is made from a number of parcels of premium fruit from the north west of the region. Fruit is selected from low yielding vineyards capable of producing fruit with both concentration and freshness. Picked early in the morning, the grapes are de-stemmed but not crushed, retaining whole berries to aid in fruit purity. Depending on vintage, we also use some whole bunches to highlight varietal freshness. Cold soaked for 2-3 days before a spontaneous fermentation in small open top fermenters with 2 hand punch downs per day before being pressed to tank. Moved to barrel a week later following racking off gross lees. Natural MLF in barrel. Racking done barrel to barrel to maximise fruit expression, oak integration and balance.
Thistledown was founded by Giles Cooke MW & Fergal Tynan MW. They met over a beer on the evening before the Master of Wine 1st year course. Since then they have made Thistledown wines in Langhorne Creek and Barossa
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