2016 Battle of Bosworth Organic Preservative Free Shiraz
RRP $28.00 per bottle
Our Price $22.99
$275.88 (12 x 750ml)
Organically grown. Unoaked. No preservatives added. Exuberant style of red with licorice and sweet blackberries bouncing through the palate. Like a jumpy castle of flavour. It works. Very well.Drink by 2017
Its meaty, smoky complexity, more savoury and fine-grained nature and spicy floral perfume stamp this as a more contemporary McLaren Vale shiraz. Its faintly jammy bouquet of blackcurrants, dark plums, raspberries and cedar reveals a whiff of menthol, while its smooth, juicy palate of marginally sour-edged small berry/plum fruit is knit tightly with mocha oak and supple tannin, finishing with length and freshness, plus a note of licorice.The Australian Wine Annual 2012
Vintage: We had a very early start to vintage in 2015, with generally mild conditions throughout. We had only a handful of hot days, which allowed natural acids to develop nicely. This was a very short, sharp vintage, with most winemakers finishing their vintage well before Easter. Yields were down, somewhere between 10 and 30% depending on variety. Joch’s take on the whole affair? ‘Fast, early and pretty’.
Winemaking: We have modelled the Puritan on the young Tempranillos that come out of Rioja in Spain. Puritan spends no time in oak and is bottled as soon as it has gone through malolactic fermentation, which occurs after the sugar to alcohol primary fermentation. We have shamelessly copied this model, except with ‘Puritan’ we bottle the wine without any added preservatives, so it’s as fresh as a daisy, with nothing added. It is also made from Shiraz, too.
Tasting notes: ‘Puritan’ is young, very young, and the colour reflects its youth – it is bright, vibrant purple. There are black cherries and violets on the nose with a hint of liquorice weed. On the palate there are black and red fruits with a blueberry and black cherry finish. The wine is bright, zippy and even. Think fresh upfront fruit, almost as if you’ve taken a glass and dipped it into a vat of fermenting Shiraz, it’s THAT fresh.