2016 Oscar Semmler Shiraz
Shiraz from the St. Jakobi Vineyard 5-acre “1975 Block” matures in barrels for up to 22 months and during this time we regularly taste each barrel and make note of the best structured and most mouth filling parcels. Towards the end of 2016 the selected barrels were chosen for the “Oscar”, our reserve label for Dutschke representing “the best of the vintage” from the St. Jakobi Vineyard.
In 2016 the 75 Block Shiraz was harvested on two separate occasions, picking the western 23 rows on the 22nd of February and going back into the vineyard on the 24th of February to complete harvesting the 9 rows to the east. The two separate parcels were fermented individually for 10-14 days in stainless steel fermenters under our shed verandah, before being drained, basket pressed and then transferred to oak hogsheads to complete the secondary fermentation. Post fermentation the wines were racked and then returned to these same French oak barrels to mature for a further 20 months.
The 2016 Oscar Semmler Shiraz is a full bodied, ripe and generously fruit filled wine, showing mid palate sweet fruit flavours characteristic of dark cherry and black berries. The spicy French oak characters and fine grain grape tannins complement the round fruit focused palate concentration. The finish is long, with firm tannins and clean acidity. It’s a wine that will further soften and develop with careful cellaring.
We trust you’ll enjoy it!
|Vineyard:||Ken & Helen Semmler’s St. Jakobi Vineyard on the “1975 Block Shiraz”|
|Region:||Lyndoch, Barossa Valley, South Australia|
|Harvest date:||First pick on the 22nd of February and second on the 24th of February 2016|
|Oak maturation:||20 months in new & 1 year old French Hogsheads|
|Bottling date:||December 2017|
|Cellaring potential:||Drink now to 2031 and beyond|
92 points, James Halliday Wine Companion 2020
Deep, dark and penetrating with an abundance of charry vanillin oak dominating and drying the finish. Time should soften the blow. In between, there’s sweet fruit compote dotted with chocolate and baking spices pushing across the full-bodied palate.
96 points, Tyson Stelzer Barossa Mag Spring 2019