The Vegan Wine Project South Australia Shiraz 2018 (Australia)

The Vegan Wine Project South Australia Shiraz 2018 (Australia)Vanilla oak Dark plum & blackcurrants Chocolate & warm spice Supple tannins "Friendly and approachable, showing dark plum, anise, bay leaf and floral aromas on the nose, followed by a succulent palate that's smooth and lingering. It's gentle and mellow with attractive fruit flavours, finishing silky and tasty" Sam Kim, Wine Orbit, Oct 2020 "Deep, ruby red with a black hue, very slightly lighter on edge. The nose is upfront and vibrant, aromas of

• Vanilla oak
• Dark plum & blackcurrants
• Chocolate & warm spice
• Supple tannins

"Friendly and approachable, showing dark plum, anise, bay leaf and floral aromas on the nose, followed by a succulent palate that's smooth and lingering. It's gentle and mellow with attractive fruit flavours, finishing silky and tasty" Sam Kim, Wine Orbit, Oct 2020

"Deep, ruby-red with a black hue, very slightly lighter on edge. The nose is upfront and vibrant, aromas of plums, blackcurrants melded with a note of iodine and black pepper. Medium-bodied, aromas of plums, blackcurrants lifted by vanilla essence, smoke, subtle spices and black pepper linger on the finish. The straightforward fruit flavours are supported by lively acidity, providing freshness and drive. Fine tannin extraction added weight to the palate and presented elegantly. This is an attractive Shiraz with straight forward aromas of plums and blackcurrants, lifted vanilla and smoke with a lingering peppery finish" Candice Chow, Raymond Chan Reviews, Sep 2020

Dark purple in colour with red hues. Enticingly fresh plums, raspberries and subtle vanilla oak with hints of violets and floral aromas. The generous silky palate has wild berries and plum fruit flavours, complemented by soft, supple tannins with hints of chocolate and warm, exotic spices. Bright fruit flavours linger during the long succulent finish.

Situated on the banks of the Murray River, the vineyard produces grapes perfect for fresh, varietal wines. The grapes were fermented in a combination of static and rotary fermenters under warm temperature conditions for six to seven days. This created good balance between extracting the appropriate tannin for wine structure and retaining fruit drive and aromatics.

The growing season was warm and dry, and together with controlled irrigation of the vines it allowed the healthy crop of grapes to ripen slowly and evenly. Harvesting of these Shiraz grapes commenced in the last week of February in almost perfect conditions.

The Vegan Wine Project is about shaking off what we thought we knew to make room for fresh ideas to grow, creating these wines from the ground up. By removing extra processes, we added so much more to the wine. More flavour, more texture, more purpose.

Food Pairing: Enjoy with Massaman vegetable curry or spicy mushroom and chickpea burgers.