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16 Stops Shiraz, Adelaide, S. Australia 2019

Deep, vibrant and spicy, with a lovely smooth texture. An ideal Friday nighter!
Big & Bold, Full-Bodied Red
In stock
Only 5 left
More Information
Producer 16 Stops
Country Australia
Region Adelaide
Wine Type Red Wine
Body / Style Big & Bold, Full-Bodied Red
Grape Blend 100% Shiraz/Syrah
Bottle Size (ml) 750
% Abv 14.5
Vintage 2019
Extra Info Deep, spicy, smooth
Food Pairing Guide A great all-rounder: try with beef or venison
Terroir The region is not far from the sea, so night time temperatures are not extreme and the daytime temperatures are moderated by cool breezes in the afternoons.

16 Stops Shiraz from Adelaide, South Australia is deep, spicy and great value! It's a vibrant glass of wine: plummy with a hint of oak. It's full bodied, but the tannins are ripe and silky, so the wine has a lovely texture, making it feel like a more expensive wine. An ideal friday nighter!

The fruit was machine picked and taken to the winery in the cool of the night, where it was fermented in stainless-steel tanks. No oak was used at any stage to retain the fresh fruit character in the final wine. Neutral and varietal-enhancing yeasts were used with a cool, steady ferment to retain aromatic character. The wine spent three months on lees prior to filtering and bottling.

Average winter and spring rainfall set the vineyard up for a great vintage. Warm and dry conditions in late spring and early summer encouraged early ripening and harvest began the first week of February.

16 Stops wines are made with fruit from across South Australia. They are made alongside the Willunga 100 wines in McLaren Vale and benefit from the same input from winemaker Mike Farmilo. 16 Stops wines offer tremendous value for money.

The grapes are selected from multiple vineyard sites in South Australia, with much of the blend coming from vineyards around the Willunga district. The vines are mainly planted with a north-south row orientation, primarily with clone 1654. This is the clone widely regarded as producing the best Shiraz in the McLaren Vale region. The vines are mainly hand pruned. September’s start to the growing season was warmer than average leading to good canopy and fruit development. January rainfall provided relief from earlier warmer temperatures and was timely to aid fruit development through the ripening period, resulting in healthy fruit being harvested two weeks earlier than average. The wine was fermented in static fermenters with minimal cap management allowing soft and gentle extraction of the natural tannins from the fruit. Following seven days on the skins, the juice was pressed to tank for malolactic fermentation. The majority was matured in tank, with a small proportion matured in French oak, to complement the rich flavours. Winemaker: Tim James Acidity: 6.2 g/l Residual sugar: 3.1 g/l pH: 3.49
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