With good soaking rains for the beginning of the 2004/2005 growing season, a promising vintage was on offer. Warm temperatures over summer and autumn enabled the grapes to ripen evenly and gradually. The result is red wines from the Barossa showing excellent flavour intensity and structure. The grapes were fermented in both static and rotary fermenters. Warm temperatures at the onset of fermentation and an average of 5 days post ferment maceration, have aided in extracting soft fleshy tannins, along with building palate structure. The grapes for the 2005 Galway Shiraz have been sourced from the Barossa region of South Australia. The Barossa, one of Australia’s best known and highly regarded wine regions, has a diverse range of vineyard soils from red-brown earths, sandy loam over clays through to sandy soils.
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