SPECS

Varietal: 100% Shiraz

Region: Barossa Valley

Vineyards: Workshop, Angus Brae & Three Springs

Oak: Seasoned French and American hogshead

Analysis:

Alc/Vol: 14.5%

pH: 3.58

Titratable acid: 5.60g/L

Cellaring: Drink now to 2030

Download Tasting Notes

Schild Estate

Estate Shiraz 2020

TASTING NOTES

Aromatically intense, the wine shows notes of blackcurrant and mulberry fruit along with a hint of subtle roasted spices. On the palate a mixture of darker blackcurrant fruit is joined by red fruited cherries and a glimpse of secondary flavours of mocha, coffee and dark chocolate. This early mouth-filling fruit presence is then enveloped just enough by a tannin frame that is slightly more prominent than some previous years. This provides genuine structure, balance and control as the wine moves through the mouth.

TECHNICAL

This wine is fermented in stainless steel open fermenters before undergoing secondary malolactic fermentation in new and seasoned oak hogsheads. There is a focus on minimal handling and the use of oak for structural framing rather than imparting significant oak flavour. The wine is matured for 12-14 months in barrel before usually undergoing a light filtration and fining if deemed appropriate prior to bottling.

THE VINEYARD

This wine comes from a blend of Shiraz grapes from select parcels of vineyards including ‘Workshop’, ‘Angus Brae’ and ‘Three Springs’. Angus Brae is located in Altona between Rowland Flat and Lyndoch, named after Ed Schild’s grandson (Michael’s eldest). Three Springs Farm Vineyard is located at the site of the original family Estate.

THE VINTAGE

2020 was a year that presented some early season challenges. A lack of rainfall and heat meant yields were significantly lower than average. However, almost ideal conditions prevailed towards the back end of the growing season in late January and February. These were a welcome arrival allowing grapevines to relax and flavours to develop slowly and steadily towards the onset of harvest. In addition, the milder late season conditions ensured that natural acid levels remained high, and winemakers had time in which to operate and make optimum harvest decisions. Small yields but genuinely high quality were the hallmarks of 2020.