Sons of Eden Remus & Romulus Launch Pack
Pack contains 3 bottles of:
Sons of Eden Remus Shiraz 2020 ~ Old Vine Eden Valley
Sons of Eden Romulus Shiraz 2020 ~ Old Vine Barossa Valley
Romulus and Remus old vine Shiraz was crafted in Sons of Eden’s inaugural vintage 2000. Designed to represent the best example of Shiraz from the Barossa’s two distinct regions; Eden Valley and Barossa Valley, these wines are proudly the best examples of old vine Shiraz from the Sons of Eden lineup and only released in exemplary years.
The new releases showcase generous fruit concentration expected from vineyards exceeding 50 years of age and display characters specific to their unique site. The Remus displays classic cooler climate Shiraz characters with long silky tannins, while the Romulus has a dark red fruit generosity and soft velvety tannins typical of the warmer Barossa Valley.
Remus Shiraz 2020
Sourced from three old vine vineyards, two are dry grown and managed by Sons of Eden, within the cool, higher altitude Eden Valley.
Hand harvested, destemmed and crushed into small 1.5 tonne open-top fermenters. Selected fermenters had up to 15% whole-bunch clusters added to the destemmed berries. A pre-fermentation cold soak ensured a slow initiation to fermentation, where temperatures were allowed to peak at 27oC before being cooled to 20oC for the remainder of the fermentation. Hand plunged daily allowed for gentle extraction and helped to prolong the fermentation. After an extended period on skins, the ferments were pressed to 60% new French oak hogsheads. Matured and not racked throughout the 18-month oak-maturation period provided for palate weight and texture.
Romulus Shiraz 2020
Sourced from three old vine vineyards, two of which are managed by Sons of Eden, within the distinct sub-regions of the Barossa Valley; Light Pass and Menglers Hill.
Hand harvested, destemmed and crushed into small 1.5 tonne open-top fermenters. The fruit was chilled for 5 days before being allowed to naturally warm to start fermentation. Various cap management techniques were used to highlight the unique characteristics of the individual vineyard parcels. After approximately 20 days on skins, the ferments were pressed and transferred to a combination of new (45%) and seasoned French oak hogsheads for 18 months of maturation.