Vintage notes
An exceptional vintage. The year 2010 had the perfect spring rainfall, followed by a mild summer. This has allowed the grapes to ripen slowly and develop concentrated flavour.
Winemaking
The Shiraz is fermented on skins, traditionally in open-top fermenters, allowing the wine to draw its deep colour, spice and tannin directly from the fruit. Careful cap management during fermentation builds structure without over-extraction, before the wine is pressed and undergoes malolactic fermentation to soften its natural acidity. It is then matured in a combination of French and American oak, adding savoury spice and complexity while allowing the fruit to remain at the centre of the wine.
Tasting notes
The 2010 Horatio Shiraz is a refined, cool-climate expression, layered with red berries, blood plum and cracked white pepper. Dark spice and finely integrated toasted oak add depth, while supple tannins carry a generous, seamless palate into a long, savoury cedar finish.
Technical details
Shiraz Picked at 12.5 – 13.5 Baumé
Alcohol 13.0 %
pH 3.60
Titratable acid: 6.15 g/l
Cellaring: Now to 10 years.
Serving temp: Room temperature 16° - 18° Celsius
Vintage notes
An exceptional vintage. The year 2010 had the perfect spring rainfall, followed by a mild summer. This has allowed the grapes to ripen slowly and develop concentrated flavour.
Winemaking
The Shiraz is fermented on skins, traditionally in open-top fermenters, allowing the wine to draw its deep colour, spice and tannin directly from the fruit. Careful cap management during fermentation builds structure without over-extraction, before the wine is pressed and undergoes malolactic fermentation to soften its natural acidity. It is then matured in a combination of French and American oak, adding savoury spice and complexity while allowing the fruit to remain at the centre of the wine.
Tasting notes
The 2010 Horatio Shiraz is a refined, cool-climate expression, layered with red berries, blood plum and cracked white pepper. Dark spice and finely integrated toasted oak add depth, while supple tannins carry a generous, seamless palate into a long, savoury cedar finish.
Technical details
Shiraz Picked at 12.5 – 13.5 Baumé
Alcohol 13.0 %
pH 3.60
Titratable acid: 6.15 g/l
Cellaring: Now to 10 years.
Serving temp: Room temperature 16° - 18° Celsius
