Elderton Estate Shiraz

The fruit for Elderton Shiraz is sourced mainly from the Elderton Vineyard situated on the banks of the North Para River, Nuriootpa, Barossa Valley, South Australia. Elderton was transformed from a vineyard supplying quality fruit to other wineries to a winery in its own right in 1982, and have since won much recognition for all of the wines, especially the Shiraz. Barossa Shiraz is now highly collectable worldwide, and the Elderton is always a benchmark for the region.

There are 12 blocks of Shiraz on the Elderton Estate, some as old as 100 years, which grow in deep alluvial soils over limestone. Combined with a Mediterranean climate and minimal supplemented irrigation, this creates what one can only describe as ‘the perfect Shiraz vineyard’. The grapes are mainly harvested in the cool of the night, at an optimum maturity of about 14 – 15 Baume. This allows a quick delivery to the winery for crushing, before any spoilage can occur.

92+ points – Lisa Perrotti-Brown, Wine Advocate #211 Feb 2014
Deep garnet-purple colored and just gorgeous on the nose, with intense floral and black fruit notes plus some menthol and dusty earth nuances, the full-bodied and rich 2012 Estate Shiraz offers concentrated flavors supported by a good backbone of medium to firm, rounded tannins and refreshing acid. It finishes long.

2010 Barossa Shiraz
History
The fruit for Elderton Shiraz is sourced mainly from the Elderton Vineyard situated on the banks of the North Para
River, Nuriootpa, Barossa Valley, South Australia. Elderton was transformed from a vineyard supplying quality fruit
to other wineries to a winery in its own right in 1982, and have since won much recognition for all of the wines,
especially the Shiraz. Barossa Shiraz is now highly collectable worldwide, and the Elderton is always a
benchmark for the region.
Vineyard Information
There are 12 blocks of Shiraz on the Elderton Estate, some as old as 100 years, which grow in deep alluvial soils
over limestone. Combined with a Mediterranean climate and minimal supplemented irrigation, this creates
what one can only describe as ‘the perfect Shiraz vineyard’. The grapes are mainly harvested in the cool of the
night, at an optimum maturity of about 14 – 15 Baume. This allows a quick delivery to the winery for crushing,
before any spoilage can occur.
Winemaker’s Comments
This vintage is an absolute classic. The fruit was crushed and inoculated with a selected yeast strain.
Fermentation took place in concrete open top fermenters at 20 – 28°C for approximately 5 – 7 days, mostly
headed down under oak boards. Maturation using the best American oak puncheons for 14 months. Will drink
well now and cellar tremendously into the medium term.
– Richard Langford