shiraz sure can be
Pliny the Elder’s recipe for Shiraz [doubles as headache remedy and gangrene treatment]:
-Take 1 carrot
-Make sure carrot is of good lineage
-Seriously - carrots of unscrupulous lineage will sully the wine
-Convince the carrot to become a grape
-Smother carrot with the blood of whatever’s nearby
-Add a dash of tree bark for extra flavor
-Say, has anyone noticed it’s getting awfully warm?
-Tell me more about this "volcano."
-Uh oh.
Features
2014 Gosford Reserve Shiraz, South Eastern Australia 750ml 6-Pack
Gosford has been a key port for the wine industry of South Eastern Australia and the surrounding territory since the 19th century. We made this wine in honor of the visionaries that saw the importance of the wine region and worked to establish trade between here and the rest of the world.
This Shiraz is a deep red color with a youthful purplish hue. On the nose are ripe fruit aromas of currant & plum melded with spice and ash. Sweet varietal flavors of raspberry & plum on the palate with overtones of earth & spice leading to a lingering fruit finish.
Pairing: Grilled lamb with a balsamic reduction and fresh rosemary.
Vineyard Info/Region: Grapes for this wine were grown in the Riverina of South Eastern Australia with an average vine age of 15 years. This region’s soil is characterized as alluvial black self-mulching moderately heavy clay loam, over a grey heavy clay.
Specs
Winemaking/Viticulture: The 2014 vintage in South Eastern Australia was one of the earliest and shortest vintages in recent memory. A mix of hot weather and below average rainfall in the spring reduced grape yields. Individual parcels were harvested between mid February and early March in the coolness of the night to preserve delicate fruit flavors and inhibit wild yeast fermentation. After crushing / destemming & inoculation with a pure yeast culture, fermentation took place in static fermenters. Once fermentation was completed, wine was matured for 6 months in a combination of French and American oak.- Alcohol: 13. 2%
- pH: 3.5
- Total Acidity: 6.3 g /L
Specs
Winemaking/Viticulture: The 2014 vintage in South Eastern Australia was one of the earliest and shortest vintages in recent memory. A mix of hot weather and below average rainfall in the spring reduced grape yields. Individual parcels were harvested between mid February and early March in the coolness of the night to preserve delicate fruit flavors and inhibit wild yeast fermentation. After crushing / destemming & inoculation with a pure yeast culture, fermentation took place in static fermenters. Once fermentation was completed, wine was matured for 6 months in a combination of French and American oak.- Alcohol: 13. 2%
- pH: 3.5
- Total Acidity: 6.3 g /L
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