Harvest
"The grapes for the Jackson-Triggs Proprietors’ Grand Reserve Shiraz were harvested on October 20th, 2006 at 24.2 degrees brix from our Bull Pine Vineyard."
Winemaking
"The Shiraz grapes were handpicked and crushed immediately upon arrival at our winery. It went through a complete Malolactic fermentation and aged for twelve months in 50% French and 50% American Oak barrels."
Winemaker's Notes
"The bouquet of our 2006 Grand Reserve Shiraz displays blackcurrant and intensely spicy aromas layered with hints of cherry and profound black pepper. On the palate cherry, and currant flavours are well integrated with soft tannins. - Brooke Blair, Winemaker."
Food Pairings
"A spicy, extended finish makes this wine ideal with rack of lamb, veal with a red wine reduction and medium aged cheddar."
Technical Analysis
Alcohol/Vol: 14.3 %
Residual Sugar: 0.9 g/l
Total Acidity: 6.1 g/l
Release Date
September 2008
- jacksontriggswinery.com
