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South East Australia

One Chain The Wrong Un Shiraz Cabernet 2020

Regular price £8.99
Regular price £0.00 Sale price £8.99
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Available in stock: 104

Product Information

Country: Australia

Region: South East Australia

Grape Variety: Shiraz, Cabernet Sauvignon

Vintage: 2020

ABV: 14.0%

Closure: Screw Cap

Bottle Size: 75cl

Description

One Chain The Wrong Un Shiraz Cabernet is a rich, well balanced example of the Aussie classic blend. Lush black fruits coupled with touches of woodspice, liquorice and cassis follow through to a delicious, velvety finish. This wine is consistently good from vintage to vintage.

More Information

One Chain The Wrong Un Shiraz Cabernet

One Chain The Wrong Un Shiraz Cabernet is a rich, well balanced example of the Aussie classic blend. Lush black fruits coupled with touches of woodspice, liquorice and cassis follow through to a delicious, velvety finish. This wine is consistently good from vintage to vintage.

Enjoy with grilled steak on the BBQ.

One Chain Vineyards is overseen by Peter Leske, Giles Cooke MW and Fergal Tynan MW. Comprising two ranges, Cricket Series and Character Series, One Chain works with growers to source fruit from some of the most established regions of South Australia. Our Character Series has a range of beautifully produced and packaged wines, benefitting from ultra premium quality fruit.Each wine has great varietal definition coupled with a signature vibrancy and freshness. These are wines that are immediately pleasing, yet authentic expression of the variety and place.

The Cricket Series wines are inspired by a love for the Australian national sport. Indeed, the name One Chain is the imperial measurement for 22 yards, or the length of a cricket pitch. However, you really dont need to be a connoisseur of the game to be bowled over by the restrained, elegant style of the Chardonnay and the bright red fruit and subtle oak of the Shiraz Cabernet.

Grapes are harvested by machine in the cool of the night from vineyard sites across South Eastern Australia.

Parcels of fruit were destemmed and crushed into static and rotary fermentation vessels and fermented on skins for around seven to ten days, at temperatures between 18 and 26 degrees. Cap management techniques were optimised for each individual parcel to maximise the extraction of desirable colour and flavour components while maintaining soft tannin structures. Maturation took place mostly in stainless steel tanks.

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