McGuigan Estate Shiraz is an Australian red wine known for its intense and rich character. It offers flavours of ripe plum, blackberry, and peppery spice making it a full-bodied choice for red wine lovers. Enjoy this single-serve 18.7cl bottle with roast beef or a classic BBQ.
Red Wine. Australia. Shiraz. Outstandingly intense and rich wines from the premium vineyards of South Eastern Australia. This Shiraz is rich and full bodied with ripe plum, blackberry and peppery spice flavours.
Dietary Information
Allergy Advice: Contains Sulphites
Manufacturer
Bottled for: Australian Vintage (UK) Limited, London, SE1 1LB. By: W1740, UK.
Preparation
Serving suggestion: Enjoy with roast beef or the Australian classic, a BBQ.
Country of Origin
Country of origin: Australia
Packaging
Glass Bottle
Alcohol
Alcohol by volume: 11%
Alcoholic content: 2.1 units
Serving Suggestion
This Shiraz is a rich and spicy, medium-bodied wine that fills the mouth with blackberries.
Region of Origin
South Eastern Australia
Grape Variety
Shiraz
Agent
Australian Vintage (Europe) Limited
Producer
Australian Vintage (Europe) Limited
Winemaker
Jamie Saint
Wine Colour
Red
Type of Closure
Screwcap
History
McGuigan Wines was established to celebrate the culmination of 3 generations of wine growing by the McGuigan family. Founder Brian McGuigan adopted the central symbol of the family crest, the lion, to reflect inspiration & the McGuigan's enduring spirit & passion for producing great quality Australian wine. Those proud family traditions are still at the heart of McGuigan winemaking values today. IWSC Winemaker of the Year-2009/11/12/16 & IWC White Winemaker of the Year-2009/12/13/19.
Regional Information
The fruit is selected from vineyards in the Riverland, Murray Darling & Barossa Valley regions. The climate is hot with high evaporation rates & generally low rainfall making irrigation essential. The climate is also continental, resulting in long sunny days and noticeably cooler nights. Modern viticultural & winemaking techniques mean that the climate can be seen as one of the region's strengths.
Vinification
The fruit was crushed and de-stemmed to varying sizes & styles of red fermenters where the fruit was fermented on oak at cooler temperatures of 18 - 22oC for 5 - 7 days. Fermenting at cooler temperatures allows the fruit flavours to be nurtured and enables retention of varietal characteristics. Post fermentation the majority of the wine is matured in stainless steel tanks with a percentage of the wine transferred onto French & American Oak.
