Now in it's 6th release, the 2006 Amon-Ra shows the hallmark richness of the previous vintages yet takes the aromatic expression to another level. The slower ripening experienced in our Shiraz created parcels of fruit with huge intensity and perfume without any of the hot, jammy characteristics that can become evident with exposed fruit - a character we avoid in all of our wines at all costs. The key to Amon Ra is balancing the extraction rather than maximizing it. The fruit has such expression that we aim to preserve the characteristics of the vineyard rather than dominate them. The similarity has to be drawn between the 04 and 05 wines, the 06 showing the freshness and refinement of the 04 release with the tannin structure and ageability of the 05. It is certainly one of our most favoured releases to this point.

Variety:   100% Dry-grown Barossa Valley Shiraz vines.  30 - 120 years old
Region:   100% Barossa Valley (Northern Ebenezer region),
Fermentation: Fermented in 1 and 2 tonne open fermenters, hand plunged 3 times daily. Completed primary and MLF in oak and then matured for 15 months in oak, matured on lees to maintain fruit profile and animation, minimal SO2. Topped up every 3 weeks.
Oak: 15 months in 100% new oak of which 20% is American and 80% French (70% hogsheads & 30% barriques)
Yield:   0.25 - 1 ton per acre (0.6- 2.4 ton per hectare)

Bottled unfiltered

Alcohol:   14.5%
pH:    3.47
Total Acidity:   7.10g/l
Residual Sugar:  1.2g/l