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First Drop Wines

2020 ‘Cold Sweat’ Eden Valley Syrah – Craneford

2020 ‘Cold Sweat’ Eden Valley Syrah – Craneford

$100.00 AUD
$100.00 AUD
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A dark, minty & herbaceous expression of Eden Valley Syrah. Eden Valley is the perfect backdrop for us to further push our vinous boundaries.

Eden Valley is the perfect backdrop for us to further push our vinous boundaries. At a higher elevation than the Barossa Valley below, we embrace the funk to make even more diverse expressions of Syrah that speak of their unique sites.

[C O L D S W E A T]

It’s all about the one, give the drummer some! With this Eden Valley project we are looking for the ultimate expressions of three cooler climate sites and working hard to find them, utilising all of our experience. Syrah from a single vineyard in Craneford.

Soil
VINEYARD: East of the Barossa up at Craneford in Eden Valley – 450m above sea level on clay over sandstone and quartz.
Vintage
VINTAGE 2015: A condensed vintage with full fat flavour! A warmer than usual spring led to an early, yet even flowering and fruit set. Together with a dry season, this led to an early start to vintage despite mild conditions and welcome rainfall in January. With harvest progressing quickly, it was clear that yields were variable, but the wines showed full flavours. Low yielding Barossa Valley Shiraz was rich, (reminis-cent of 2005). Yields were up in Eden Valley Shiraz and thus looked less primary, more savoury, with good acid (reminiscent of 2002). So the upshot is we’ve almost got two vintages in one, with some diverse, full flavoured wines. Lap it up!

Cellaring
Drink up, but also a 8-10 year proposition.

VINIFICATION:
The fruit is crushed/destemmed (with 10% wholebunch) and fermented at temperatures ranging from 20- 25°C for 9 days on skins. The ferment is managed by 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, it is drained/pressed, and transferred to 50% new French oak puncheons to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 16 months. Assemblage takes place at the end of this maturation period. This wine was bottled unfiltered in August 2016.

Tasting Notes

Colour

Garnet red with purple hues.

Aroma

A complex nose of dark cherry, tomato leaf, celery and pepper spice.

Palate

A textured palate of fine graphite tannins support complex dark cherry, savoury spice flavours.

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