Paul Osicka Heathcote Shiraz

Paul Osicka Shiraz 2017

Heathcote, Victoria   |    750ml   |    14.5%
Paul Osicka Wines is one of the longest established wine producers in the Heathcote wine region with the original Shiraz vines planted over 55 years ago. The annual release of Paul Osicka Heathcote Shiraz is always highly anticipated with the limited stocks snapped up quickly.

The 2017 Paul Osicka Shiraz is another flavoursome, medium-bodied Heathcote Shiraz, with excellent spice, savouriness and lashings of dark cherry, plum and subtle tannin, all working in perfect harmony with each other. Another super Shiraz that will please the many Paul Osicka fans.

Availability: In stock

$34.90
Only available for purchase in 6 bottle increments.
Paul Osicka Wines is one of the longest established wine producers in the Heathcote Wine Region with the original Shiraz vines planted over 55 years ago. Grown without irrigation on sandy loam soil over quartz and red ironstone gravels.

The vines are hand pruned to balance the yield and the grapes are hand picked to achieve optimum fruit quality. These factors combine to produce small intensely flavoured and coloured fruit necessary to make premium wines. The use of synthetic chemicals to manage the vineyard is kept to an absolute minimum to promote better soil and vine health.
6
Victoria
Heathcote
750
14.5
"A wet spring in 2016 was welcome after the previous hot and dry summer. The vines responded very well and meant a hectic growing season. While shoot thinning is conducted every year, we also needed to leaf pluck on the morning side of the vines in the lead up to the 2017 harvest. A second round of fruit thinning was also required to ensure quality outcomes. A mild summer and autumn finished the task with some Shiraz harvested on dates two months later than the early 2016 season.

The 10 Ha of Shiraz was hand picked in separate parcels dependent on soil type from the estate vineyard. Red veined quartz offering spice and tight tannins. Sandy Ironstone giving thickness and power. Deeper loams over gravel giving fruit fragrance and silky fine tannins. The fruit was hand picked and sorted post destemmer. These parcels were handled by gravity (no pumps) and fermented in small open pots as separate parcels, spending 3 to 4 weeks on skins. They were then matured in French oak (about 20% new) for about 14 months prior to blending and bottling in June 2018."- Simon Osicka

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