Cookoothama Shiraz
We source the grapes for the Cookoothama Shiraz from premium vineyards in the Riverina in regional New South Wales. The warm and dry conditions during berry ripening were conducive to excellent colour and flavours.
Once our winemaking team harvest the shiraz grapes, we then destem and chill the parcels. The parcels must chill to 10 degrees Celsius. After the fruit receives a 24-hour cold soak, we then inoculate the parcels with a pure yeast culture. The fruit is then ready for fermentation, which takes place in Vinimatics & static fermenters. The winemaking team, under the guidance of Chief Winemaker, Daren Owers, with use a manual pump to complete pump overs every 6 hours. Once this stage is complete of alcoholic fermentation, the wine will remain on skins for a further two days. Once this is complete, we will then transfer the fruit into American & French hogsheads and stainless steel Vats for malolactic fermentation and maturation.
Winemakers Comments
This wine is deep, inky red in appearance, with a youthful crimson hue. It has brooding aromas of blood plum and dark chocolate melded with allspice, earth and coffee notes. A rich, full flavoured palate of plum and black cherry compote, entwined with earth, mocha and hints of spice oak.
Wine & Food Match
This rich Australian shiraz red wine lends itself perfectly to a variety of red meat dishes. The spicy overtones work well with Thai beef salad, as well as complimenting the flavours of roast lamb and tender braised lamb shanks.
Cookoothama Shiraz
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Cookoothama, “cook-a-tharma” is the Aboriginal word meaning ‘fertile land’. The hands on the label of this shiraz red wine pay tribute to the pioneers who have lived and cultivated the land spread out along the banks of the Murrumbidgee River transforming it into the prosperous, fertile land it is today.
From $19.00
- Grape
Shiraz
- Location
Darlington Point
- Food Pairing
Red meat dishes
- Harvested
March
- Alcohol Percentage
14
- Serving Temperature
18
- Vegan Friendly
Yes
Cookoothama Shiraz
We source the grapes for the Cookoothama Shiraz from premium vineyards in the Riverina in regional New South Wales. The warm and dry conditions during berry ripening were conducive to excellent colour and flavours.
Once our winemaking team harvest the shiraz grapes, we then destem and chill the parcels. The parcels must chill to 10 degrees Celsius. After the fruit receives a 24-hour cold soak, we then inoculate the parcels with a pure yeast culture. The fruit is then ready for fermentation, which takes place in Vinimatics & static fermenters. The winemaking team, under the guidance of Chief Winemaker, Daren Owers, with use a manual pump to complete pump overs every 6 hours. Once this stage is complete of alcoholic fermentation, the wine will remain on skins for a further two days. Once this is complete, we will then transfer the fruit into American & French hogsheads and stainless steel Vats for malolactic fermentation and maturation.
Winemakers Comments
This wine is deep, inky red in appearance, with a youthful crimson hue. It has brooding aromas of blood plum and dark chocolate melded with allspice, earth and coffee notes. A rich, full flavoured palate of plum and black cherry compote, entwined with earth, mocha and hints of spice oak.
Wine & Food Match
This rich Australian shiraz red wine lends itself perfectly to a variety of red meat dishes. The spicy overtones work well with Thai beef salad, as well as complimenting the flavours of roast lamb and tender braised lamb shanks.
