Tomfoolery - 18 Youngblood Shiraz, Barossa Valley SA
Varietal: 100% Shiraz
Winemaking: Open fermented utilising native yeasts, with 30% whole bunch. 7 days post-ferment maceration before the wine is basket pressed and racked to stainless vats (50%) and old French oak hogsheads (50%). 6 months maturation before bottling.
Nose: Deep black cherries with raspberries and pepper
Palate: Easy drinking juicy shiraz - Plums and bright red fruit.
Our Notes: The term “basket press” gets thrown around a lot these days. Whether you are a heavy hitter or a humble wine slinger, there is something about those 2 words that attracts people's attention.
The lads at Tomfoolery are no strangers to this technique. Utilising old world and new world techniques, these young-blood's show that Barossa Shiraz can be both fresh and fruit driven. Native yeast with 30% whole bunch, only 6 months maturation, 50% tank 50% old barrels, and of course, BASKET PRESSED.
Even dad will be im“pressed” with this one…(see what I did there)Music: Somebody That I used to Know - Gotye ft. Kimbra