Raymond's Quarter-Bar Shiraz pays homage to Pete’s mates of Duntroon #89. Still to this day they enjoy getting together over a hearty glass of Barossa Shiraz. Cheers boys enjoy!
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Vineyard: Situated in the northern end of Eden Valley is home to the Raymond family vineyard Garden & Field Wines. The site is spectacular, immersed into a landscape of rolling hills with neighbouring vineyards spotted in the distance. A stone cottage built in 1854 surrounds the vineyards and produces wine grapes of ultimate quality. Shiraz clones consist of various old vine selections that were sourced and raised in the vine nursery. When hand planted, the Shiraz rooting’s were dry-grown on a southerly aspect with rows orientated east to west. Elevation is 390m with terroir consisting of ancient volcanic red brown soil, ironstone, quartz, and schist rock over red clay & limestone.
Season: The season began with good winter rain that followed into spring. The soil profile retained moisture during budburst and throughout the growing season. Warm summer days but cooler than usual, supported a healthy vine canopy and enabled a good ripening season. Disease pressure remained low aided by the cool evening breezes. An excellent vintage and will be regarded as one to remember.
Winemaking: Hand-picked Shiraz bunches were de-stemmed and fermented as whole berries. Consistent hand plunging of wine juice proceeded for 14 days to support further colour and flavour intensity. Following this, the wine was gently basket pressed and matured in seasoned French oak for 24 months.
Appearance: Deep crimson red with purple hue.
Aroma/Bouquet: Aromas of dark plum, blue fruits, Asian spice, soy and herbal notes of sage.
Palate: Ripe black figs, Dutch liquorice, blackberry, blue and bramble fruits, with nuances of dark plum and chocolate. Full bodied, medium to high acidity with a long, dry and full finish.
Food Pairing: We enjoyed this wine with a 12 hour smoked brisket. But you could also try slow cooked beef cheeks with root vegetables. For desert try a dark chocolate raspberry tart. We recommend decanting this wine 2-3 hours prior to serving.
Residual Sugar: NA
Production: 33 dozen (750ml)
Cellar potential: 20+ years
Winemaker/ Viticulture: Peter Raymond