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de Trafford Blueprint Shiraz
2008 Shiraz


Vineyard: Mostly from the neighbouring Keermont vineyard. A 10 years old north east facing block. A new young vineyard 3 years old on similar slope and soil. A bit from the new “Tip Top Mont Fleur” vineyard. Steep stony north west facing slope with narrow rows.
Soil Type: Soil deep red Hutton, and medium potential decomposed granite.
Vine Age: 10 and 3 years old.
Irrigation: Drip Method
Harvest Date: 22nd of February to 14th of March 2008.
Yield: 4 & 5 t/ha


Typical cold, wet winter followed by a normal growing season with enough rain and warm weather to produce good, balanced growth. As in 2007 the Shiraz seemed to relish the knife-edge harvest conditions with small heat waves alternating with short, wet, cold spells. Though overall a little wetter over the harvest period. It seemed to bring out a spiciness and elegance similar to 2007, just a little softer and less intense.
Handpicking into 20 kg lugboxes. De-stemming and gentle crushing directly into small 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation at max. 31 degrees centigrade. with the cap of skins punched down manually 2 to 3 times a day for an average of 12 days. Wine drained directly to barrels together with single pressing from traditional basket press.

de Trafford red wines undergo malolactic fermentation in the barrel. This helps to integrate the new oak component and fix color and flavor compounds. 20% new French oak was used. Time in barrel 21 months with only one or two rackings. This wine was bottled un-fined and unfiltered by hand.
8% Petit Verdot was added to the Shiraz.

Bottling date : 03 / 01 /2010. Production : 855 x 12 x 750ml

Tasting Notes:

Color: Medium deep, bright red color.
Nose: Upfront wild berry fruit, cinnamon and nutmeg nose.
Palate: A little lighter than the 2007 vintage, but still full, soft, elegant palate packed with complex, sweet ripe fruit and a spicy overlay.
Other: Probably best between 2011 and 2015. Ideal with a variety of rich and slightly spicy meat dishes.

Chemical Analysis:

Alc (%): 15.15
RS (g/l): 1.7
TA (g/l): 5.2
pH: 3.76