Finniss River Shiraz Sea Eagle Vineyard South-Australia 2018
- Robert Parker Wine Advocate Bewertung: 91
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Attributes
Land:
AustraliaGebiet:
Finniss RiverRegion:
South-AustraliaAppellation:
South-AustraliaRebsorte:
SyrahKategorie:
Red wineWeincharakter:
intense & opulentProduzent:
Salomon EstateJahrgang:
2018Füllmenge:
0,75 l Fl. -
Complete description
Vintage Description:
This is very good. It speaks clearly of the 2018 season—ripe, vital and red—and although the ripeness of the fruit through the finish does at some points teeter on the brink of bagging, it never once topples. Mulberries, pomegranates and raspberries are the order of the day, hemmed in as they are by exotic spice and bright acidity. (Erin Larkin - Robert Parker's Wine Advocate, 8th Dec 2022)wine:
wine title:
Finniss River Shiraz Sea Eagle Vineyardcountry:
Australiaregion:
South AustraliaArea:
Finniss RiverProducer:
Salomon EstateCategory:
Red wineWeincharakter:
intense & opulentappellation:
South-AustraliaGlass:
BordeauxPremiumglass:
HermitageIdeal serving temperature (°C), from:
16Ideal serving temperature (°C), up to:
18Ideal drinking maturity (years after harvest) from:
3Ideal drinking maturity (years after harvest) up to:
8food recommendation:
Braised venison, Venison ragout and buttered spaetzle, Lamb in hot and spicy sauce, Hot ragout of ground meat , Beef in hot and spicy sauce, Roast duck/goose breast - sweet condim., Venison steak with sweet condimentsyear:
2018Grape variety:
SyrahÖnologe:
Bert Salomon & Simon Whitevineyard:
Finniss River is situated south-east of the Adelaide Hills on the Fleurieu Peninsula in the wine region of South Australia. The gentle hills at 120 m above sea level benefit from a unique climate. The great heat is reduced by cooling afternoon winds and thanks to the maritime influence of the Southern Ocean the nights are fresh so that the grapes can develop more aroma and acidity.Soil:
The topsoil consists of a mix of gravel and glacial sands and offers excellent drainage. The calcareous red-orange loam of the deeper soil stores the water.Vine training:
Planting density: 3,500/haErnte:
All fruit hand harvested at the end of March.Vinification:
All grapes are completely de-stemmed and 18 days fermented and macerated on the skins in open vats.Ageing:
18 months in 300 lt "hogsheads" barrels made of French oak a smaller percentage of American oak, approx. 25% new wood.Residual sugar:
dryResidual sugar (g/l):
0.4Alcohol level (%vol):
14.5Säurewert (g/l):
6.2Robert Parker Wine Advocate Bewertung:
91