Style
Red
Type

Still

Winemaker

Andrew Quin

Appellation

Barosa Valley

Varieties

Syrah/Shiraz

Viticulture

The Clos Otto fruit is sourced from a small, eastern-facing block within the estate. The combination of the micro-climate (missing only the late afternoon sun) and the soil (red clay loam with underlying red plastic clay) found on this block provides the perfect conditions for premium Shiraz production.

Soil

red clay loam with underlying red clay

Vinification

The fruit was de-stemmed and left on skins in open top fermenters for 8-10 days. After an early heat spike a slow fermentation was achieved with temperatures ranging from 15-18C, cap management included a combination of open pump-overs and hand plunging. Once fermentation was completed the wine was basket pressed to a combination of new (65%) and 2nd use French barrels, where it underwent natural malolactic fermentation. The wine was then returned to oak to mature for 22 months. No fining or filtration was used in the production of this wine. - Winemaker, Andrew Quin

Aging

Once fermentation was completed the wine was basket pressed to a combination of new (65%) and 2nd use French barrels, where it underwent natural malolactic fermentation. The wine was then returned to oak to mature for 22 months.

Available Sizes (L)

0.750