The Barossa Shiraz grapes were picked on the 15th March 2001 and traditionally fermented for ten days in two small vats with heading down boards. The Shiraz was pumped over daily on skins, with fermentation temperatures kept between 20-25 degrees. The wine was then pressed via a Wilmes Bag Press and transferred to oak, where malo-lactic fermentation occurred naturally over three weeks. The Shiraz wine was carefully racked and then aged for 18 months in small oak barrels, prior to blending and bottling.

Variety : Shiraz
Winemaker : Roger Harbord
Region : Barossa Valley,South Australia
Sub-region: Light Pass & Tanunda
Soil Type : Red Loam over clay
Harvest Date : March 2001
Bottling Date : July 2003
Alcohol : 14.0 % v/v
PH : 3.45
Total Acid : 6.48 g/l
Volatile Acidity : .55 g/l
Total Sulphur : 74 ppm

COMMENTS

"Tangy, savoury, earthy, spicy aromas and flavours: good balance, texture and length."
JAMES HALLIDAY

"The Barossa rarely disappoints, with big, flavoursome wines reflecting generous fruit, soaking tannins and warm alcohol. The Shiraz is of world-class from a good year."
WINESTATE March/April, 2004

"Vibrant red in colour, this premium Shiraz shows attractive spice, clove aromas, with a full, round, earthy, oak palate. Drink and enjoy 2004-2007."
ROGER HARBORD - WINEMAKER

AWARDS

2003 Hobart Wine Show - Silver Class 49

TASTING NOTES Harbord Wines 2001 Shiraz - Barossa Valley

TASTING NOTES
Harbord Wines 2001 Shiraz - Barossa Valley