Learn More About This Product
Primary Notes: Plum, Blueberries Licorice Pepper
Tertiary Notes: Tobacco, Chocolate
Origin & Awards
Origin: Overberg, Australia
Maker: First Drop
Grape: Shiraz (Syrah)
Fermentation: Heavy Wood
Serving Temperature: Best served between 14–16 degrees.
Asian Food Pairing:
Western Food Pairing: Pair with roast beef or lamb, barbecues, and strong hard cheeses (Cheddar).
First Drop “The Cream” Barossa Shiraz 2015
A condensed vintage with full fat flavour! First Drop “The Cream” Barossa Shiraz is blended at the optimum time from First Drop's most prized vineyards to create the ultimate expression of Barossa Shiraz from the vintage.
Purplish-black colour. Rich bouquet with a black fruit base and hints of smoke, tobacco, leather and Indian spices. Full-bodied, textured and seductive on the palate with seamless tannins. Oozes fruity flavours of rich dark plums, black cherries, blackcurrants and blackberries with layers of dark chocolate, liquorice, cinnamon and a drop of pepper spice.
100% Shiraz. First Drop sources premium fruit from unique vineyards to bring you the ultimate expression of Barossa Shiraz. The blend of fruit for this wine comes from:
33% Ebenezer – Anthony's vineyard is in the north of Barossa, 296 metres a.s.l. on deep red clay soils.
35% Greenock – Damon's vineyard is just northeast of Greenock in the northwest of the Barossa, 330 metres a.s.l. on clay with ironstone soils.
30% Seppeltsfield – Darren’s vineyard is to the north of Seppeltseld 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 10–12 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 wine is drained/pressed, and transferred to new American oak barriques, new French oak hogsheads, and 3- and 4-year-old French oak hogsheads to undergo malolactic fermentation (MLF). Post-MLF, sulphur dioxide is added, and the wine matures sur lie for 20 months.
Ageing potential: will continue to mature for 10–15 years from vintage. Indulge now or reward yourself later.
Check out what other Barossa Valley wines we have available!
AWARDS & ACCOLADES
- 94 POINTS
- 94 POINTS
This ripe densely structured wine oozes plump plums and red currants along with licorice, mocha and slightly synthetic-feeling oak spice. The alcohol on the palate feels a touch hot, wound by grainy textured tannins. The fruit is plush and silky and the acidity gives it a tangy lift. But overall this wine feels two-dimensional—an expression of ripe primary fruit and oak.