WINEMAKING 

Wine quality was set up by having a good wet season in 2017 fostering healthy vines, followed by a dry season which prevented excessive vigour or disease problems. Crop sizes were well down on the bumper 2017 vintage, but only slightly below the long-term average. Summer and early Autumn were unusually dry, requiring supplemental irrigation to all vineyard sites. The low disease pressures associated with dry, warm conditions coupled with the cool night-time temperatures allowed the vines to produce fruit with exceptional character and flavour while being harvested at lower degrees of sugar ripeness, generally producing vibrant, balanced, lower alcohol styles

After crushing and de-stemming, the fruit was fermented in a combination of open and static fermenters and pumped over 3 times per day for 6 - 10 days to achieve optimal flavour and structure. Several batches of the Shiraz were pressed directly into new French oak puncheons and allowed to complete secondary fermentation in oak. These components remained in oak for 8 months prior to blending with the unoaked components. The entire blend was then transferred back into oak where it matured for a further 9 months.

TASTING NOTES

APPEARANCE

Dark crimson and purple hue with depth and intensity. 

BOUQUET 

Overflowing with aromas of plum and mulberry balanced perfectly with milk chocolate and clove with a hint of vanilla sweetness.

PALATE

Full of dark fruit with a vibrant acidity and a long finish. There is some oak on the front and back palette that cushions the plush fruit in the middle. There’s a hint of fruit sweetness that allows the wine to be drank considerably early.

 With the warmth of 2018, Miamba is a good reflection of the vintage, producing a Shiraz that is more concentrated and vibrant in nature.