Printz Shed™ Northern Barossa Shiraz is a reserved but extraordinary Barossa Shiraz. This Shiraz is blended from barrel tastings to deliver knockout varietal style and quality.
Inky purple with a vibrant hue
A vibrant nose of fresh dark berries, lifted cedar spice and dark cocoa
The vibrancy on the nose flows onto the palate with ripe raspberry and five spice, the tannin is impressive in its persistence whilst being fine and talcy in consistency. Oak adds a layer of complexity and supports the fruit sympathetically with cedar and slight char notes
Pan fried beef meatballs with braised eggplant and tomato sauce
Ideal Drinking Window
Now to 2028
Sourced from vineyards in the Greenock and Ebenezer sub-regions of the Northern Barossa. These areas are renowned for producing wines of depth and concentration, whilst retaining great balance and freshness.
A warm early spring led to an earlier than average budburst, before conditions cooled through December until Christmas. January began with a period of heat, but this cooled from mid-to-late January. February, whilst having warm days, maintained a lower night temperature. Towards the end of February day-time temperatures increased allowing for a rapid end to the harvest. This resulted in a very early ripening vintage of exceptional quality.
Diligent vineyard assessments by the winemakers ensured picking at the optimum time. The blocks in Greenock were harvested from the 15th to 22nd February, with the single Ebenezer block harvested on the 14th March. The parcels were fermented separately in both enclosed static fermenters as well as traditional open fermenters. Fermentation temperatures were allowed to peak at around 28ºC early in ferment, and then maintained at a more moderate 20–22ºC range to allow a careful extraction of flavor, tannin and colour. The parcels were drained and pressed separately into carefully selected new and seasoned French and American oak hogsheads. Whilst the French oak contributes structure, elegance and some restraint, the American oak adds spice and more generous oak flavours. The parcels were racked after the completion of malolactic fermentation and then returned to the same hogsheads for a total of 18 months’ maturation. The blending process saw each individual barrel assessed by the winemaker to ensure it delivered the style and quality required for this exceptional Barossa Shiraz.