Morambro Creek Shiraz 2002
Very dark ruby color. Red and black fruits dominate the nose with a background of spice, licorice, mocha and minerals. Quite ripe on the palate, with lots of chocolate and spice overlaying the ample blackberry fruit, all in balance with the alcohol.
Winemaking at Morambro Creek is very traditional and labour intensive. Oak maturation takes place using 35-40% new barrels with the oak type has traditionally been American. In good cellars, Morambro Creek Shiraz can age for anywhere from 7 to 10 years. This Shiraz was put together using select barrels from our family estate that best demonstrate the intensity of our fruit balanced by integrated oak.
The season began mild in winter and warm weather in September which gave good early growth. Budburst was uneven with many unfruitful shoots. October to December was cool and wet but not kind for flowering and fruit-set. No frosts of any consequence were experienced during spring. The fine cool weather from January to March whilst April and May saw above average temperatures. No disease issues due to the abundance of wind during the wet periods. Harvest was a little late finishing but completed in fine weather with few hold-ups.
At Morambro Creek, our sole objective is to produce the best wines possible from our unique vineyard site. Planted on own rootstock and located in the Padthaway valley which is comprised of rich Terra Rosa soils our estate vineyard benefits from excellent sun exposure producing grapes of optimum flavour, colour and tannin development. The heat generated during the day is moderated each evening by coastal winds that cool the vines and result in a longer ripening period. This extended period allows for the grape tannins and seed to fully ripen prior to being harvested, thus creating wines that are rich and supple on the palate.
Our pursuit of great wine can also be seen in the meticulous management of our vineyard. We strive for low crop yields and small grape bunches of intense flavour, and whilst we employ the latest technology in the vineyard to help us achieve vine balance and reduced vigour, we harvest when the fruit reaches full flavour development.