Bobar Syrah, Yarra Valley

40.20

Bobar Yarra Valley Syrah 2010
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The Shiraz nose is fragrant with black cherry, cinnamon and floral notes, leading to a soft, textured palate, showing dark fruits, spices and bitter chocolate with great freshness and sapidity. The slight fizz on opening is naturally occurring, as the wine was pumped very little and bottled young so never lost the gas it had from fermentation. It’s got a slightly reductive, empyreumatic nose at first, but that blows off and a perfume of bright fruit and spice takes over. The palate is fresh and nervy with good persistence. Tom and Sally recommend drinking slightly chilled (12-14 degrees) which they say brings out a lip-smacking quality

Product Description

BOBAR SHIRAZ, Yarra Glen new! Organic
Tom and Sally Belford have both worked full-time for over 12 years both as viticulturists and winemakers, mainly in the Yarra Valley but also New South Wales, Macedon Ranges and Heathcote. The name Bobar is adapted from the French word “bobard”, meaning to tell tall stories or extending the truth. Tom and Sally say that they find a lot of “bobard” talked in the wine industry, when people try and prop up soulless wines. Inspired by Beaujolais winemaking techniques, a small percentage of the whole-bunches are put in the tank and are foot crushed to give some juice at the bottom to start a natural fermentation. The rest of the bunches are hand-sorted and placed on top. The juice undergoes carbonic maceration for eight days without pigeage or pumping-over and is pressed off when the alcoholic fermentation is about two thirds complete and finished three days later. The wine was left on full lees (i.e. never racked after pressing) for four months until bottling. The only sulphur dioxide the wine received was about 15ppm added about a week prior to bottling. The wine is not fined or filtered.

The Shiraz nose is fragrant with black cherry, cinnamon and floral notes, leading to a soft, textured palate, showing dark fruits, spices and bitter chocolate with great freshness and sapidity. The slight fizz on opening is naturally occurring, as the wine was pumped very little and bottled young so never lost the gas it had from fermentation. It’s got a slightly reductive, empyreumatic nose at first, but that blows off and a perfume of bright fruit and spice takes over. The palate is fresh and nervy with good persistence. Tom and Sally recommend drinking slightly chilled (12-14 degrees) which they say brings out a lip-smacking quality

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