2017 Hentley Farm The Beast Shiraz, Barossa Valley

The fruit was de-stemmed and left on skins in open top fermenters for 8-10 days.

After an early heat spike, a slow fermentation was achieved with temperatures ranging from 15-18C. Cap management included a combination of open pump-overs and hand plunging. Once fermentation was completed the wine was basket pressed to a combination of new (60%) and old French barrels, where it underwent natural malolactic fermentation. The wine spent a total of 22 months maturation in oak. No fining or filtration were used in the production of this wine. Winemaker - Andrew Quin

Richness and intensity are the defining characters of this traditional Beast

aromatic, where dark fruits, Christmas pudding and liquorice stick fill the nose. Flavours mirror the aromatic profile, balanced here by the combination of grippy tannin throughout and freshness of acidity. Powerful and robust, clearly a Beast for the Hentley Farm traditionalist.

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