Tasting Notes
The first Syrah from Canberra I've made and I couldn't be happier with the outcome. The fruit is from the famed Lake George vineyard which is about as cool-climate as the district gets. Hand-picked and whole-bunch natural fermentation ensued for a period of 20 days before pressing to old oak barrels for 18 months maturation before bottling. No additions, no subtractions and no added sulfur. The resulting wine presents layers of red and black fruits, heaps of pepper spice and nuances of clove, thyme, aniseed and anise. The palate is structured and long with a prominant chalky tannin that pairs tremendously with red meat and mushroom dishes. Decant and serve at 16 degrees. - Chris L
CLO is a micro-vigneron in NSW. Chris Loth sources fruit from growers in Orange and Tumbarumba, but also manages a vineyard of his own in Tumbarumba. The grapes are grown in high altitude vineyards of varying soil types and micro-climates, each yielding a unique character. The grapes are handpicked and fermented wild in a variety of vessels with out any additions. Elevage is at minimum 18 months before being bottled unfined, unfiltered and unsulfured. They are each full of character, as represented by the expressions on the labels, and are exciting and interesting drinks. Clean and stable too.
| Product Type | Wine Red Shiraz |
| Volume | 750ml |
| Country | Australia |
| Region | New South Wales |
| Sub Region | Canberra District |
| Winemaking Practices | Natural |
| Vineyard Practices | Minimal Intervention |