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Learn More About This Product
Tannin: Medium +
Origin & Awards
Origin: Barossa Valley, Australia
Maker: First Drop
Grape: Muscat (Moscato)
Fermentation: Heavy Wood
Awards: >90 pts
Serving Temperature: Best served between 14–16 degrees.
Asian Food Pairing: Yakitori, Kbbq, stir fry pork liver, kway chap
Western Food Pairing: Pair with beef (grilled, roasted or stewed), barbecues, strong hard cheeses, or oreos?!
First Drop 2% Barossa Shiraz 2018
How about Oreo and Wine? Phat Barossa Shiraz with a 2% splash of funk! First Drop 2% Barossa Shiraz has a 2% splash of Moscatel funk that supports the base line fruit and puts the 'ph' in fat.
Dark plum colour. Intense bouquet of dark bramble fruit, tobacco, chocolate and spice. The full-bodied palate is sexy, textured, elegant and smooth with a lively acidity and dense core of tannins. Rich, phat flavours of sweet dark berry fruits, dark chocolate with a hint of tobacco, earth, smoke and subtle oak. The finish is long, creamy and full of juicy black fruit.
98% Shiraz and 2% Moscatel/Muscat. Muscat is frequently a core component of sweet wines. Its addition to this wine gives it intoxicating aromas that make it a step above your average Barossa Shiraz. First Drop sources premium fruit from 3 unique vineyards to bring you this gorgeous expression of Barossa Shiraz:
35% Greenock – Damon and Nathan’s vineyard is just north east of Greenock in the north west of the Barossa, 330 metres a.s.l. on clay with ironstone soils.
35% Ebenezer – Michael’s vineyard is at Ebenezer in the north of the Barossa, 296 metres a.s.l. on deep red clay soils.
30% Seppeltsfield – Darren’s vineyard is to the north of Seppeltsfield in the west of the Barossa, 285 metres a.s.l. on clay over limestone soils.
The fruit goes through crushing and destemming, then fermentation at temperatures between 20–25°C for 12 days on skins. The ferment is managed through a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’, which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation, the juice is drained/pressed, and transferred to 28% new French oak hogsheads and the balance to 3- and 4-year-old French oak hogsheads and American oak barriques to undergo malolactic fermentation (MLF). Post-MLF, sulphur dioxide is added, and the wine matures sur lie for 17 months. No filtering before bottling.
Ageing potential: Will continue to mature for 8–15 years from vintage. Drink up or reward yourself later.
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