Morambro Creek Shiraz 2003
Deep purple in colour. A rich powerful nose of cassis with overtones of vanilla and coffee. Lush, ripe palate dominated by black fruits, cherry and chocolate. Full bodied with savory, integrated fruit tannins and persistent finish, 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 with a wet July and a cold, dry August. Budburst was a little late but even. September was reasonably cool, giving good, steady, early growth. Bunch numbers, particularly in red varieties, were again down. Good weather during flowering, no frosts during the spring and a hot summer with little rain meant there were virtually no disease problems. Harvest was conducted in ideal and produced outstanding quality. Another trouble-free year with the exception of some splitting, reinforcing that Padthaway is an ideal climate for premium grape production.
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.
2005 Sydney International Wine Competition
2005 Sydney International Wine Competition - Runner up Trophy for the Best Full Bodied Red Wine
2005 Limestone Coast Wine Show - class 17
2005 International Wine Challenge - London
2005 Wine Advocate issue 161 – Robert Parker