Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Complex dark fruits, black pepper and liquorice. Superbly integrated tannins. Aged in oak. Full bodied.

Harvest approximately 24 kg of fully ripe Shiraz grapes (enough to make roughly 18–20 liters of wine depending on press yield). Sort to remove underripe, raisined, or damaged fruit and stems if desired for a fuller-bodied result.

Harvest & Sort

Crush and destem grapes into a sanitized fermenter. Leave 10–20% whole clusters if you want a touch more structure and peppery spice; for a cleaner, fruit-forward style, fully destem. Measure specific gravity and titratable acidity; adjust must with tartaric acid (about 5 g) or a small amount of water (up to 0.5 L) only if necessary to reach desired balance (target ~24–26 Brix, TA ~5–6 g/L).

Crush & Destem

Warm the must to 20–25°C. Add pectic enzyme (1 tsp) to improve extraction and juice flow, and sprinkle yeast nutrient evenly across the must (about 5 g). Rehydrate the dry wine yeast according to manufacturer instructions (rehydrate in 10–20 mL of warm water with a pinch of sugar) and allow to bloom for 10–15 minutes.

Prepare Additions

Pitch the rehydrated yeast into the must, ensuring even distribution. Aim for an initial fermentation temperature of 22–26°C to extract color and ripe dark fruit flavors while developing peppery spice typical of Shiraz. Punch down or pump over cap 2–3 times per day during active fermentation.

Inoculate & Start Fermentation

When the fermentation reaches about 5–8 °Brix (mid-fermentation) add the measured enological tannin (about 2 g) dissolved in a small amount of must and/or add oak to the tank. If using a 225 L French oak barrel, rack to barrel after fermentation and pressing; if using staves or chips, add 200 g medium-plus toast French oak chips or place staves in a sanitized container in the fermenter or during barrel aging. This will impart integrated oak notes (vanilla, baking spice) and help build structure.

Tannin & Oak Incorporation

Allow alcoholic fermentation to complete (target residual sugar <3 g/L). Monitor temperature and cap management to keep extraction balanced; maintain temps between 24–28°C at peak to favor dark fruit and peppery aromatics. Once primary fermentation is complete, press the wine off the skins using a basket or bladder press and transfer free-run and press fractions as desired to oak barrels or stainless steel for aging.

Fermentation Management

After transfer to barrel or tank and when primary fermentation has settled (and free SO2 is below the level inhibitory to bacteria), inoculate with a malolactic bacteria culture (about 5 g) to carry out malolactic fermentation (MLF). MLF will soften acidity and add complexity and creamy textures that help produce the 'superbly integrated tannins' characteristic. Maintain temperatures around 18–22°C for MLF to proceed steadily.

Malolactic Fermentation

Once MLF is complete and the wine is stable, adjust sulfur dioxide to a free SO2 target around 25–30 ppm for aging, ensuring total SO2 is approximately 60 ppm (measure and calculate based on wine pH). If using potassium metabisulfite powder/tablets, add about 0.8 g to achieve ~60 ppm in the batch size indicated — adjust precisely according to measurements.

SO2 Addition

Age the wine in medium-plus toast French oak for 12–18 months to develop integrated oak flavors (vanilla, toast, spice) and allow tannins to polymerize into a smooth, full-bodied palate. Rack every 3–6 months to remove gross lees and top up barrels to minimize oxidation. If using staves/chips, maintain contact for a comparable period and monitor extraction; typically 6–12 months contact with oak chips/staves (follow product guidance) to avoid over-oaking.

Oak Aging

Cold-stabilize and fine the wine as needed. If protein haze is a concern, treat with bentonite (about 5 g) on a bench trial basis to determine dosing. Filter or rack to achieve clarity. Test for microbiological stability and adjust SO2 to bottling levels (free SO2 ~25–30 ppm, total SO2 ~60 ppm). Add potassium sorbate only if necessary to prevent refermentation in sweetened or stabilized wines (not typical for dry Shiraz).

Clarification & Stabilization

Sanitize bottles, corks, and bottling equipment. Rack wine gently to a bottling vessel, minimize oxygen pickup, and fill 750 ml bottles leaving appropriate headspace. Cork and label. Age in bottle for at least 6–12 months for further integration before release; extended bottle aging will allow the complex dark fruit, pepper, and liquorice notes to become more harmonious.

Bottling

Before release, perform sensory evaluation to confirm the wine exhibits complex dark fruit (blackberry, black cherry), black pepper and liquorice notes, full body and integrated tannins. Adjustments at this stage are limited; minor blending for balance is acceptable. Serve at 16–18°C in large-bowled red wine glasses and decant if desired to show the wine’s depth and oak-derived spice.

Shiraz (Syrah) grapes

Water (for adjustments if needed)

Tartaric acid (for acid adjustment)

Yeast (dry wine yeast, e.g., Lalvin RC212 or equivalent)

Yeast nutrient

Enzymes (pectic enzyme)

Medium-plus toast French oak barrels (225 L) or French oak staves/chips

Oak alternatives (if using chips/staves) – medium-plus toast French oak

Winemaking tannin (grape or enological tannin, to enhance structure)

Malolactic bacteria culture (ML starter)

Sulfur dioxide (campden tablets or SO2 solution) for stabilization

Potassium metabisulfite (if using powder/tablets to reach target SO2)

Potassium sorbate (only if necessary to prevent MLF reactivation)

Bentonite (for light protein stabilization if needed)

Cold stable clarifier (optional)

Bottle (750 ml)

Corks

Label (optional)

Shiraz, Talus, Mount Langi Ghirang

Make Shiraz, Talus, Mount Langi Ghirang Recipe in just 140h . Complex dark fruits, black pepper and liquorice. Superbly integrated tannins. Aged in oak. Full bodied.

Shiraz, Talus, Mount Langi Ghirang

Descriptors

Tasting Notes

Food Pairings

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