Lawson’s™ Padthaway Shiraz, made only in exceptional vintages, the fruit is selected entirely from the original J Block on Lawson’s Vineyard in Padthaway.
Dark crimson with a fresh purple hue
Very distinctive of the vineyard site, this wine displays dark liquorice, highlighted by eucalypt notes, with sweet mocha and cedar oak
Full bodied and plush with flowing tannin, lush fruit and choc mint, with an underlying brooding darkness Such intense fruit is complimented by sympathetic and structural tannins that frame the embodiment of great Australian Shiraz, from one of its standout regions a signature Lawson’s.
Thai rare beef salad
Ideal Drinking Window
With careful cellaring this wine will continue to develop for another 15-20 years. For optimal presentation and drinking decanting before serving is recommended
14th March 2015
17th January 2017
Lawson’s Padthaway Shiraz is only made in the best years, and 2015 very much fits that definition. This vintage was a warm dry growing season that gave way to a cooler autumn. This allowed the fruit to ripen in a consistent even manner giving full flavour ripeness with balance.
As always, the fruit was sourced entirely from the original 2.8-hectare J block on Lawson’s vineyard in Padthaway. Timely vineyard assessments by our winemaking team determined the optimal harvest date, based on flavour intensity and tannin development. On arrival at the winery the grapes were de-stemmed and crushed to a closed static fermenter.
The winemaking brief for such high-quality fruit was to gently extract flavour, colour and tannin over an extended fermentation on skins. As a first step, the must was seeded by a selected active yeast culture. Following this, a “cold soak” to provide further delicate extraction from the skins, and slow the start of fermentation. The ferment was allowed to warm to a peak temperature of 28°C, then cooled and maintained at a more moderate temperature of 20-22°C. The wine remained on skins for 16 days, ensuring thorough extraction of colour and flavour with robust tannins. A free run parcel at 680 litres/tonne was drained from the fermenter and filled to the finest French and American oak hogsheads to undergo malolactic fermentation, then the wine was racked out of barrel, sulphured and returned back to the same oak. Maturation was a total of 17 months before the final blend was determined by individual barrel tastings to bring together this classic wine. The final blend was selected from both American and French oak barrels.