Glug Wiley Peacock Barossa Valley Shiraz 2017
Region: Barossa Valley, SA
A deep crimson black, a colour I call cherry black after very ripe cherries, which finally reveals a very bright, purple crimson at the meniscus; the absolute essence of a well-made and youthful Barossa red.
To get this colour it must made in the traditional way in open fermenters which allows the fruit to round out from aeration. Originally they used fermenters made from giant slabs of slate but these are a devil to clean, though Henschke and Rockford still maintain them, at least for the prized reds. Cement took over and then stainless steel.
The maker of this whopper used stainless though the vat size is important and this batch was produced in small five tonne fermenters. Big companies fermenting thousands of tonnes do not have the time for this luxury and it shows in the wines.