Nose
It displays lifted intense blackberry and dark plum fruit aromas and spices: traces of cinnamon, clove and anise evolve as the wine opens up. The primary fruits are complemented by dark chocolate and mocha.
Palate
The palate of the 2007 Scotsdale Shiraz is still focused and tight, a youthful expression of Frankland Shiraz displaying great concentration but also elegance. Fleshy sweet black fruits with underlying Dutch licorice and five spice fill the mid-palate. The classy tannins are layered, fine and powdery adding great persistence to the finish.
Growing Conditions
The Howard Park Scotsdale wines carry the Howard Park label and therefore are sourced from only the highest regarded vineyards and are given extraordinary attention in the vineyard. Canopy management is designed to maximise fruit exposure to the sunlight and yields.
Winemaking
Fermentation occurs in static stainless steel fermenters: either 13 tonne closed static fermenters (predominantly Cabernet Sauvignon) or 4 tonne open top fermenters (mostly Shiraz). The static fermenters have highly aerative pumpovers 2-4 times/daily and the open tops are gently handplunged which is integral in tannin development. At completion of fermentation the Shiraz is basketpressed off skins into French oak barriques of which about 40% are new, the balance being 1 and 2 year old. A small component of Shiraz is also pressed early to finish ferment in barrel which adds texture, complexity and aids oak integration. This wine was matured in the barrel for approximately 18 months and after minimal fining and filtration was bottled.
