Simon Hackett Special Reserve Shiraz
This dry and full bodied wine is deep red in colour and the youthful flavour of the wine is complemented by the full, fine palate.
This Reserve Shiraz is dry and full bodied, rich with aromas of spicy white pepper cherry , followed up with ripe, juicy red and black berry fruits on the palate.
Country, Australia
Region, Padthaway
Grape,
- Shiraz
BREAK;
Style, Full Bodied
ABV %, 14%
Vintage, 2020
Biodynamic,
Low Sulphur,
Low Intervention & Natural,
Organic,
Vegan,
Food pairing, A perfect match with red meat dishes or a Sunday roast.
Ratings & Awards,
The Vineyard
The parcels of fruit were fermented in stainless steel vertical fermenters for 4-6 days between 26-28ºC. The wine was then pressed at 1 Baume and left to ferment until dry, then racked onto French oak for its malolactic fermentation. Once secondary fermentation was complete the wines were then clarified via centrifuge into a combination of premium French staves in stainless steel tanks and oak barrels for ageing. The wines were carefully monitored and when it was decided that the oak level was at its optimum, blending trials commenced.
Delivery
UK Mainland
- UK Mainland Delivery is £8.95. For orders over £125 delivery is free.
- 1 Bottle Delivery is £5.95.
- Saturday delivery is available to UK Mainland only: £25.00 (please contact us to arrange).
Local Delivery SA1 - SA7 Postcodes
- Free delivery is available to all those in SA1-SA7 postcodes of orders over £40.
- For orders under £40 local delivery is £8.95.
- Deliveries will typically be on a Next Day Service but longer if items are out of stock.
Non-UK Mainland
For non-Mainland UK delivery, prices are as follows:
- Isle of Man - £15.95
- Highlands and Islands of Scotland - £14.95
- Northern Ireland - £12.95
- Jersey and Guernsey - £24.95
- Isle of Wight - £8.95
Republic of Ireland (Southern Ireland) - We are unable to deliver to the Republic of Ireland without making prior enquiries. Apologies for any
inconvenience.
The parcels of fruit were fermented in stainless steel vertical fermenters for 4-6 days between 26-28ºC. The wine was then pressed at 1 Baume and left to ferment until dry, then racked onto French oak for its malolactic fermentation. Once secondary fermentation was complete the wines were then clarified via centrifuge into a combination of premium French staves in stainless steel tanks and oak barrels for ageing. The wines were carefully monitored and when it was decided that the oak level was at its optimum, blending trials commenced.