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Philip Shaw
No.8

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No.8

SKU:
AU-12-26-07
Vintage:
2007
Appellation:
Orange
Size:
750ml
Alcohol %:
13.2%
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Varieties
100% Pinot Noir

Winemaking
Planted across the 47 ha Koomooloo vineyard, which peaks at an altitude of 900m on the side of the extinct volcano Mt Canobolas, making it one of the highest vineyards in Australia. Annual rainfall averages 850mm, with the ripening months of February – April traditionally the driest. Deep aged limestone is at the base of Koomooloo with volcanic-rock soil forming the sub-section and the topsoil is predominantly wind blown fine red loess from Central Australia. Koomooloo is a unique hand kept vineyard with a routine of hand pruning, shoot thinning, leaf plucking, crop thinning and hand pickingSourced from block 3E, a small section nestled in the coolest part of the vineyard and Block 10, south facing with a high rock content. 5 clones are used in the making of No.8 the variety adds to the depth of flavour and complexity. Careful spur pruning and shoot thinning with vines brought back to 1 bunch per shoot, resulting in 1.5kg per vine. Each block is hand-picked with several pickings dur to the difference in blocks, clones and baumé (brix). The bunches are de-stemmed, then hand sorted to remove dried and green berries. Only very clean samples of fruit remain to ensure the characters are pure. At the end of sorting we have parcels of small ball bearing sized berries. Placed in 2-tonne open fermenters for 2 – 3 days before starting to ferment with native/local yeasts. During ferment the cap is plunged by hand twice a day. Temperature is allowed to rise up to 35 C. The wine is then transferred to French barrels (30% new) for 15 months before racking off lees.

Tasting Note
Bright vibrant pinky crimson in colour, nose offers lifted bright berry fruit with a hint of gaminess. Medium bodied with classic varietal fruit flavours and some savoury notes, well balanced and complex with a long lingering finish.

Serving Suggestions
Delicious served with Roasted Duck or red meat casseroles, also pairs extremely well with washed rind and hard rind cheeses.


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