The Mount Benson Shiraz is produced from young vines of indigenous root stock as phylloxera has never entered the state of South Australia. Yields are kept low to produce superior fruit with more concentrated flavors and viticultural methods are strictly organic in keeping with the Chapoutier wine-making philosophy. Intense red color. Complex with black fruit aromas (blackcurrant and blueberries) some peppery smoky notes. Very round structure, slightly woody, very soft. Discrete round tannins with fruit aromas showing through. This wine is ready to drink now but should improve further with 2-3 years of cellar aging. Find retail or restaurant locations that sell this product with our new WineFinder tool.

	Item: 2004 Mount Benson Shiraz Grape Variety/Varieties: 97% Shiraz 3% Marsanne Alcohol Level: 13.5%		Length/Type of Fermentation: Grapes are destalked and vinified in open concrete vats. Vatting (fermentation and maceration) lasts between 3 weeks – 1 month. Fermented in open concrete vats, taking advantage of long skin contact. Length/Type of Aging: Aged for twelve months in French barriques. The use of french oak is a departure from the characteristic Australian Shiraz winemakers, who use primarily American oak.

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