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Izway Bruce Barossa Valley Shiraz 2007 If I had to call it early, I would say the 2007 Izway Bruce Barossa Valley Shiraz will be one of the picks from the 2007 vintage in Barossa. Fantastic wine and reminds me a lot of Torbreck. Dark purple in colour (almost black) with masses and masses of dark fruits, coffee and chocolate on the nose. The palate is fresh and vibrant with plenty of layered dark fruits and a long lengthy finish. Great wine. 95 points Anthony D'Anna Izway Wines is a boutique winemaking business founded by Craig Isbel and Brian Conway based in the Barossa Valley, South Australia. We both have significant Australian and international wine industry experience, establishing the Izway label during vintage in France in 2002. We seek to produce wines from the highest quality fruit, sourced from low yielding, hand tended, unirrigated vines. The wine style is strongly influenced by old world hands on winemaking with an emphasis on vineyard quality. We are very proud of being Australian ‘lads’, and hope our wines express a little of the down to earth, tongue in cheek ‘Aussieness’ that we both possess, without detracting from the seriously complex and intense flavors that are indicative of what we are trying to do. All Izway wines are unfiltered and unfined in order to maximise flavour and retain the wines' integrity. There are no animal products involved in the production of Izway wines. FRUIT SOURCE Shiraz (80 year old vines) – Ebenezer sub-region of the Barossa Valley Shiraz (30 year old vines) – Koonunga Hill sub-region of the Barossa Valley VINIFICATION Hand picked, the fruit is de-stemmed not crushed, allowing more whole berries into the fermenter and making the wine more approachable at an earlier stage. The fruit is left for 24 hours prior to inoculation with an aromatic and robust yeast strain then fermented in open vats. There is a 7-12 day maceration period with pump-overs at least twice daily and a big emphasis on aeration of the fermenting juice and cap. At around 3 Baume’, must is drained, splash racked to tank and skins/berries are basket-pressed over 12-24 hours. The wine remains in tank to finish primary ferment and then transferred to seasoned french oak barriques where malolactic fermentation occurs naturally. Once malolactic fermentation is complete the wine is racked and splashed off solids and sulphur is added. The wine is then transferred back to barrel where it is left for 22 months. The wine is not filtered or fined at any stage.