2017 ‘Taking the Mickie’ Shiraz
I’m sure my Dad thought we were “taking the mickie” when we first suggested hand pruning our four acres of Shiraz. Every winter he leaves the comfort of retirement, rolls up his sleeves and gets the job done.
Please enjoy this wine with your family and friends.
$35.00
$30 a bottle in any straight or mixed dozen
Wine Details
| Region | Barossa Valley, South Australia |
|---|---|
| Vintage | 2017 |
| Variety | Shiraz |
| Volume | 750ml |
| Alcohol Volume | 14.5% |
| pH | 3.43 |
| TA | 7.27 g/L |
| Residual sugar: | 0.19 g/L (equates to 0.02g/glass) |
| Vegan Friendly | ✔ |
| Keto Friendly | ✔ |
| No fining agents used (only gravity!) | |
Vintage Notes
2017 was our latest harvest, and by a long margin.
The summer was mild and followed one of the wettest springs on record.
With an abundance of ground moisture available the vines created a plentiful crop, and in a rare occurrence both grape grower and winemaker was happy.
Machine harvested on the 23rd of March 2017, the fruit was destemmed in to three small open top fermenters, receiving twice daily pump overs and the occasional round of pigeage.
Basket pressed and allowed to settle in tank, the wine was racked to barrel to complete primary and secondary fermentation before being sulfured in place and allowed to mature in both French and American hogsheads for 23 months.
Approachable and easy drinking while young, this 2017 Taking the Mickie Shiraz will cellar well for many years to come.
| Region | Barossa Valley, South Australia |
|---|---|
| Vintage | 2017 |
| Variety | Shiraz |
| Volume | 750ml |
| Alcohol Volume | 14.5% |
| pH | 3.43 |
| TA | 7.27 g/L |
| Residual sugar: | 0.19 g/L (equates to 0.02g/glass) |
| Vegan Friendly | ✔ |
| Keto Friendly | ✔ |
| No fining agents used (only gravity!) | |
2017 was our latest harvest, and by a long margin.
The summer was mild and followed one of the wettest springs on record.
With an abundance of ground moisture available the vines created a plentiful crop, and in a rare occurrence both grape grower and winemaker was happy.
Machine harvested on the 23rd of March 2017, the fruit was destemmed in to three small open top fermenters, receiving twice daily pump overs and the occasional round of pigeage.
Basket pressed and allowed to settle in tank, the wine was racked to barrel to complete primary and secondary fermentation before being sulfured in place and allowed to mature in both French and American hogsheads for 23 months.
Approachable and easy drinking while young, this 2017 Taking the Mickie Shiraz will cellar well for many years to come.
Reviews & Awards
90 points – Ken Gargett, Wine Pilot
Red and maroon in colour, the nose delivers floral notes, spices, red fruits and a hint of aniseed. Nicely perfumed, well balanced, this is slightly more upfront in the flavours that it offers in comparison with the structure of the 2018. Which style you prefer will be solely a personal matter. With lovely soft tannins on the finish, expect this to provide pleasure for at least the next three to four years, but if well cellared then beyond that.
88 points – Jeni Port, Wine Pilot
If you ever wondered what a difference a vintage can make, here is a very clear example. The 2017 is about structure and has been released with some years in bottle already chalked up. There’s more than a touch of old school Barossa about it in its earthiness, leather and dense, drying tannins. The 2017 shiraz definitely also has its strong points: its juicy blue berries and black fruits, dusty cacao, spices and tilled earth. And it’s also a wine that will develop further in the mid-term.
