Thorn-Clarke Shotfire Barossa Shiraz 2021 (Australia)

Thorn-Clarke Shotfire Barossa Shiraz 2021 (Australia)Dense and inky red in colour with vibrant purple at the rim. This classic Barossa Shiraz shows enticing ripe black cherry, Satsuma plum and blackberry on the nose, with baking spices and gentle oak in support. The palate is round and plush with dark berries, liquorice, dark chocolate, and ripe plum in abundance. Fine tannins and hints of savoury oak, lead to a classic, long finishing style. Delicious now but will drink exceedingly well for years to

Dense and inky red in colour with vibrant purple at the rim. This classic Barossa Shiraz shows enticing ripe black cherry, Satsuma plum and blackberry on the nose, with baking spices and gentle oak in support. The palate is round and plush with dark berries, liquorice, dark chocolate, and ripe plum in abundance. Fine tannins and hints of savoury oak, lead to a classic, long finishing style. Delicious now but will drink exceedingly well for years to come.

When the Clarke forbears discovered gold in 1870 at the Lady Alice mine in the Barossa goldfields, so began a family dynasty intrigued by geology. A fine legacy that is reflected today in the terroir of our vineyards. The Shotfire range immortilises the Shotfirer’s hazardous job of setting and lighting the charges.

The 2021 growing season had all the hallmarks of a classic vintage. Consistent warm temperatures without hot days produced perfect conditions for our red varieties to ripen. This along with good winter rains and a dry harvest period resulted in wines with great depth of varietal flavours, excellent tannin structure and colour along with a long balanced finish. Unlike 2019 and 2020 there were more normal yields in the vineyards, giving us the rare double of high quality with good volumes. Reds from 2021 will age well due to their intense concentration and power.

The grapes were de-stemmed into fermenters. Ferments were pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25 degree celcius range which allows maximum fruit expression in the wine. Pressing occurs approximately seven days after fermentation commences and the wine is then filled to American oak to mature (14 months in 40% new American hogsheads with the balance going into 2nd and 3rd fill barrels).