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Philip Shaw

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100% Chardonnay

Planted across the 47 ha Koomooloo vineyard, which peaks at an altitude of 900m on theside of the extinct volcano Mt Canobolas, making it one of the highest vineyards inAustralia. Annual rainfall averages 850mm, with the ripening months of February – Apriltraditionally the driest. Deep aged limestone is at the base of Koomooloo with volcanicrocksoil forming the sub-section and the topsoil is predominantly wind blown fine redloess from Central Australia. Sourced from Block 6, a northerly facing block and equallythe oldest block on the vineyard and Block 11, which drops from the vineyards backbonedown a steep south face. Late October the blocks are carefully shoot thinned, removingall water shoots and brining them back to 30 shoots per vine. Early January we leaf pluckto invite dappled sunlight on the morning light side. Sufficient leaves are left to protect thefruit from sunburn. To ensure our aim of 2kg per vine is reached we also bunch thin justprior to veraison. Each block is hand picked. Whole bunches are tipped over the sorting table toremove any green or damaged berries,only clean fruit remains. Soft pressing up to 4 hours (not all juice is removed). During theprocess the juice is oxidized to remove any unstable colour. Juice settles overnight,racked off lees takingthe fine grape solids. 100% native yeast, 25% is fermented in tank,25% new barrel and 50% 1 – 2 year old – all French. Towards the end of ferment we stir(by h and) the lees from the bottom at least twice a week until malolactic ferment. Thewine remains on lees in barrel until January.

Tasting Note
Fresh nose, bursting with peaches and white stone fruits. The palate its tight and racywith delicious mouthfeel. Long, lingering finish.

Serving Suggestions
Delicious served on its own, or alternatively with roasted or grilled poultry, richer oily fishdishes or tomato based pasta sauces

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