Varietal: 100% Shiraz
Region: Barossa Valley
Vineyards: Angus Brae
Soil: Sandy loam
Oak: New to twice aged French, American & Hungarian oak hogsheads
Analysis:
Alc/Vol: 14.5%
pH: 3.60
Titratable acid: 6.1g/L
Food Pairing: Osso bucco
Cellaring: Drink now to 2029
Deep ruby, purple in colour. Aromatically the wine quickly shows intense but bright dark berry fruit notes with a hint of inviting creaminess and spice around the edges. On the palate a smooth mouth-filling attack of layered blood plums, blackcurrant and dark chocolate notes so often seen in this wine across vintages
appears where it is surrounded by a fine tannin frame. The framing is a touch more prominent in its youth than some vintages there remains a genuine sense of balance as it travels through the palate and we anticipate the sense of tension to release and show even more as the wine ages.
Harvested and then crushed into traditional open top fermenters. The wine undergoes pre-fermentation cold soak and is then either gently pumped over to obtain optimal colour and retain complex fruit flavours. Additional post fermentation maceration usually occurs before the wine is drained and pressed to barrel. Free run and pressings are usually kept separate and a combination of new and aged oak barrels are used for a maturation of between 18-24 months. The wine is then blended from a combination of single vineyard shiraz that has been aged separately in French, American and Hungarian Oak.
Named after Ed Schild’s grandson, Angus, and the Scottish word ‘Brae’ meaning a steep hillside, this vineyard is located 4 km north of the Lyndoch Township. This relatively young vineyard is managed to suit the soil profile and terroir ensuring premium fruit is produced. The vineyard was purchased by the Schild family in December 2001 on the day Angus Schild was born.
The 2019 growing season commenced with a warmer than average winter and spring before a combination of a couple of hot spells and then near perfect conditions eventuated later in the season as we closed in on harvest dates. This all resulted in some early harvest sugar accumulation in some blocks without necessarily the required flavour development in the grapes. A year when there was no substitute for winemakers spending significant time in the vineyards. If this was done and canopies and moisture was managed well, the flavour components did catch up and whilst yields were low, the resulting quality was very good.
91 Halliday
93 Real Review
93 Wine Showcase
91 Wine Front
Silver Global Syrah Masters 2021
4 Stars @ Harpers Wine Stars 2022
