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Clairault Streicker Wines

2014 Streicker Bridgeland Block Syrah Image

2014 Streicker Bridgeland Block Syrah

Vintage Conditions

The Margaret River Wine Region has been blessed with eight great growing seasons in a row. Vintage 2014 started off with some late, heavy rainfall in September and two minor hail events in October. However from here on, there weren't any significant weather events until a heat spike the week prior to Christmas. The entire flowering period occurred in warm, mild conditions resulting in good fruit-set across all varieties. Vintage conditions were ideal for ripening all varieties with little or no disease present and no rainfall pressures.

Winemaking Note

Roughly half the block was hand-picked and de-stemmed ,with the berries left uncrushed to preserve the natural fruit perfumes and allow for slow, controlled tannin and flavour extraction, with 33% of the stalks yielded from the destemming processes being added back to the must to promote extraction of spicier flavours and more savoury fruit characters and textures. 4 days later the other half of the block was hand-picked and de-stemmed, with the berries left un-crushed to preserve the natural fruit perfumes and allow for slow, controlled tannin and flavour extraction. The ferments were kept cold and pumped over twice a day for 8 days. The still fermenting wines were then gently separated from their skins and allowed to finish ferment in Burgundian-style oak barrels, 33% which were new. The wines were then aged separately in oak for 14 months, after which they were blended, clarified and bottled.

Tasting Note

Made from fruit off our coolest vineyard, this wine is an elegant style of Shiraz. In colour it is deep purple with rich red streaks and spicy aromas of glazed pears. Cinnamon and cloves form an underlay to darker aromas of raspberry jam, baked orange rind and white pepper.The palate is bright and spicy, with hints of leather, forest floor, cracked allspice and dark chocolate forming a complex medley to fine grained layers of tannin and textures of bay leaf, black olives and spiced apricots. The finish is long and dark, with fresh tones of white pepper and citrus blossom left lingering.

Accolades

96pts - Ray Jordan's WA Wine Guide
95pts - James Halliday's 2018 Wine Companion
SILVER - Decanter World Wine Awards
Commended - International Wine Challenge

Cellaring

Up to 8 years, however we enjoy it for freshness now.

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Wine Specs
Vintage
2014
Varietal
Shiraz
Vineyard Designation
Bridgeland Block
James Halliday
95
Wine Profile
Tasting Notes
Made from fruit off our coolest vineyard, this wine is an elegant style of Shiraz. In colour it is deep purple with rich red streaks and spicy aromas of glazed pears. Cinnamon and cloves form an underlay to darker aromas of raspberry jam, baked orange rind and white pepper.The palate is bright and spicy, with hints of leather, forest floor, cracked allspice and dark chocolate forming a complex medley to fine grained layers of tannin and textures of bay leaf, black olives and spiced apricots. The finish is long and dark, with fresh tones of white pepper and citrus blossom left lingering.
Ratings
95/100 - James Halliday 96/100 - Ray Jordan
Awards
SILVER - Decanter World Wine Awards Commended - International Wine Challenge
Vineyard Notes
The Margaret River Wine Region has been blessed with eight great growing seasons in a row. Vintage 2014 started off with some late, heavy rainfall in September and two minor hail events in October. However from here on, there weren't any significant weather events until a heat spike the week prior to Christmas. The entire flowering period occurred in warm, mild conditions resulting in good fruit-set across all varieties. Vintage conditions were ideal for ripening all varieties with little or no disease present and no rainfall pressures.
Production Notes
Roughly half the block was hand-picked and de-stemmed ,with the berries left uncrushed to preserve the natural fruit perfumes and allow for slow, controlled tannin and flavour extraction, with 33% of the stalks yielded from the destemming processes being added back to the must to promote extraction of spicier flavours and more savoury fruit characters and textures. 4 days later the other half of the block was hand-picked and de-stemmed, with the berries left un-crushed to preserve the natural fruit perfumes and allow for slow, controlled tannin and flavour extraction. The ferments were kept cold and pumped over twice a day for 8 days. The still fermenting wines were then gently separated from their skins and allowed to finish ferment in Burgundian-style oak barrels, 33% which were new. The wines were then aged separately in oak for 14 months, after which they were blended, clarified and bottled.
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