Striking the balance between up-front fruit and savoury tones, Philip Shaw's No. 17 blend highlights how Bordeaux reds can thrive in the high altitude Orange region.
The nose is driven by dark berry fruits and notes of dried herbs. The palate is dense whilst refined, showing beautiful berry fruit flavours and and earthy notes. Supple tannins provide a strong backbone for the wine, before a lingering finish.
Awards and Accolades
94 Points - James Halliday, Wine Companion "Destemmed, sorted and crushed, wild-fermented in small batches, extended post-ferment maceration, matured in oak for 16 months. It would seem there has been contact with new oak in one or other (unspecified) shape or form; certainly it shows more oak influence than The Conductor. The underlying black and red currant fruit has good tannin structure and presence, suggesting it will outlive the oak, not vice versa."
From the Winery
Grapes were destemmed, sorted and crushed into small batches for ferment. Wines were fermented with wild yeast, gaining layered complexity. Extended time on skins post fermentation gave the wine greater depth and savoury characteristics. The wine was pressed, and racked to oak for maturation. It was then left to evolve in oak for 12 months before blending for bottling.
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