Sons of Eden Remus Shiraz 2016

96 Points Nick Stock

Sons of Eden has a simple philosophy to produce wines with flavour and personality from vineyards of unique character within the world class Barossa region.

Sons of Eden takes its name from the two partners winemaker Corey Ryan and viticulturist Simon Cowham who both learnt and refined their trades in the vineyards and cellars of Eden Valley. Controlling the management and operation of the vineyards as well as implementing a blend of traditional and modern winemaking approaches has meant Sons of Eden is able to consistently craft wines of great quality.

Hand harvested, destemmed and crushed into small 1.5 tonne open topped fermenters. Selected fermenters also had a component of whole bunch clusters added to the destemmed berries. A pre-fermentation cold soak ensured a slow initiation to fermentation. Ferment temperatures were allowed to peak at 27oC before being cooled to 20oC for the remainder of the fermentation. Hand plunged daily allowed for a gentle extraction and helped to prolong the fermentation. After an extended period on skins the ferments were pressed to 50% new French oak hogsheads. Matured and not racked through the 22-month oak-maturation period provided for extended mouth-feel and texture. Prior to bottling, the wine was naturally clarified and bottled without filtration.

“Accents of clove and roasted nut are the perfect foil to the core of dark-but-fresh fruit. Warm plum, redcurrant and blackberry flavours hold sure sway, the effect one of pure deliciousness. Firm, smoky tannin asserts the wine’s more serious side; in short, it has all bases covered.” – 95 Points Campbell Mattinson

“Wow. This has stunning depth and expressive, complex fragrance with a wealth of super ripe and rich plum aromas. The palate has fine, long tannins, carrying a very plush and detailed array of purple berries and plums. Spicy and glossy finish.” – 96 Points Nick Stock for James Suckling