Bella's Garden Magnum Pack

2012
COLOUR: Deep dark red. Black core, bright red meniscus

AROMA: Bursts out of the glass almost in a brooding, elegant manner. Juicy red and black fruits with notes of five spice, earth, black pepper and sandalwood. 

PALATE: Fresh juicy fruits erupt and roll across the palate as only a great Barossa Shiraz can. Lovely tactile nature with grippy fine grained tannins. Palate rolls on and on with subtle chocolate and spice notes. A brilliant vintage of Barossa Shiraz yet feels moody and tightly coiled. Watch it fan out after a couple of years in bottle. This will be a classic. 

2014
COLOUR: Deep, dark red with a black core. Bright purple hue around the meniscus.

AROMA: Bright aromas of blueberries, blackberry and black cherry. Floral aromas of acacia flowers weave through the wine. Notes of game, pepper and nougat add depth and complexity.

PALATE: Full bodied but very buoyant. Bright flavours are lifted and accented by notes of fresh blue and blackberry with hints of plum. Creamy complexity through the palate adds depth and interesting texture. Palate has great depth and a coating nature but doesn’t feel heavy. Tannins start mid-palate and leave a lovely rolling chewy nature. Spicy through the finish with vanilla and sweet baking spices. Classic Barossa notes of coal dust weave through the late palate which is both long and complex.

2016
COLOUR: Deep, dark red with a black core and purple hue.

AROMA: Deep set aromas of blackberry, bramble, black pepper, dried flower, Indian ink, and baking spices.

PALATE: Two words… Intense & vibrant! Straight away this wine hits you with a wall of flavour. Crashing and caressing the breadth of the palate, it ratchets up a gear as it runs the length of the palate. Just as the wine seems to start losing control, a beautiful line of acidity harnesses the power, tightens up and commands authority. A veil of sheer elegance creeps though the palate. The tannins start early and build momentum drawing the wine through to an extremely long and detailed finish. Notes of blackberry and dark fruits are prominent where complexing notes of vanilla, baking spice, high toned florals, graphite and black pepper add light and shade.

The 2012 Barossa vintage was marked by a cool spring and early summer, with low yields and small berries that developed exceptional colour and concentration under mild ripening conditions. In 2014, growers faced a season of contrasts, frost and spring winds reduced yields, followed by summer heat and then heavy February rains that slowed ripening, ultimately delivering balanced, age-worthy fruit. The 2016 harvest was more generous, with a warm, dry growing season and timely summer rains that refreshed the vines and set the stage for evenly ripened fruit of outstanding quality.

2012
WINEMAKING: De-stemmed, crushed and fermented in open top fermenters ranging in size from three to 10 tonne capacity. Regular pump overs occurred three times daily during the peak of fermentation to extract colour, flavour and tannin. Average time ‘on skins’ was 14 days before the dry free run was drained to tank and the pressings combined. After 24 hours the wine was then racked to barrel, where malolactic fermentation took place. Minimal fining and unfiltered prior to bottling.
MATURATION: 18 months in French oak hogsheads 40% new remond oak balance in older French oak hogsheads

2014
WINEMAKING: De-stemmed, crushed and fermented in three to ten tonne open top fermenters, with regular pump overs (three daily over peak fermentation) to extract colour, flavour and tannins. Some parcels had 20% whole bunch ferment and punchdowns. Average time ‘on skins’ was 14 days before the dry free run was drained to tank and the pressings combined. After 24 hours the wine was then racked to barrel, where malolactic fermentation took place. The bottled wine is unfined and unfiltered. MATURATION: Aged for 18 months in French oak hogsheads and puncheons, with 17% new and the remainder in older oak.

2016
WINEMAKING: De-stemmed (but not crushed) and fermented in three to ten tonne open top fermenters, with regular pump overs (2-3 times daily over peak fermentation) to extract colour, flavour and tannins. Some parcels had 20% whole bunch ferment and punchdowns. Average time ‘on skins’ was 16 days before the dry free run was drained to tank and the pressings combined. After 24 hours the wine was then racked to barrel, where malolactic fermentation took place. Aged on fine lees, the bottled wine is unfined and unfiltered. MATURATION: Aged for 17 months in French oak hogsheads and puncheons, with 14% new and the remainder in older oak.

CLOSURE | Diam Cork
VOLUME | 1500ml
VARIETAL | Shiraz
SUB-REGION |Ebenezer, Greenock, Kalimna, Marananga, Moppa Hills, Seppeltsfield, Stockwell, Stonewell
VINEYARD ALTITUDE | 200-320m
AVERAGE RAINFALL | 450-500mm
SOIL | Predominantly rich red/brown clay.

ALCOHOL (% vol.) | 2012 = 15.5% 2014 = 13.5% 2016 = 14.2%