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Country of Origin & Region

Winery

Australia, Barossa region

Tait

Tait 'The Ball Buster' 2009

91 pts Stephen Tanzer's International Wine Cellar - A deeply concentrated blend, offering sweet, sappy black and blue fruit flavors and refreshing spicy snap.

Tasting Notes

Deep Black Purple. Intense aromas of blackcurrent, Stewed plums, Cherry, and chocolate. Full bodied berry palate with a sweet long lasting finish.

Awards, Reviews and other Notes

91 pts Stephen Tanzer's International Wine Cellar Sept, 2009
(a blend of Shiraz, Cabernet Sauvignon and merlot; 15.5% alcohol): Bright purple. Fresh blackberry and blackcurrant aromas are expansive and strikingly energetic. A deeply concentrated blend, offering sweet, sappy black and blue fruit flavors and refreshing spicy snap. The spiciness builds with air and carries through the persistent, floral-accented finish, which features silky tannins.

90 pts Robert Parker Jr.'s The Wine Advocate (PLB)
Deep garnet color and aromas of blackberry preserves, prunes, mulberries and dried leaves with nuances of Indian spices and dusty earth. Full bodied and rich in the mouth, it has a high level of acid providing freshness to the generous fruit and a medium-firm level of grainy tannins, finish long with lingering notes of anise.

Winemaker Notes

The grapes that make up the Ball Buster blend are sourced from different vineyard locations throughout the Barossa. Vineyard sites are chosen to ensure that the resultant fruit is intense and that cropping levels do not exceed 3.5 tones an acre; typically these are clay soils on the fringes of the Barossa. Each vineyard site is visited twice a week during the maturing season to ensure that the fruit is maturing slowly and that water is only applied when necessary. Picking is only done when the grapes are physiologically ripe. The age of the vineyards that make up the 2009 Ball Buster Blend vary between 7 and 40 years.
All grapes are picked when physiologically ripe to obtain peak ripeness in terms of sugar and flavor. The grapes are de-stemmed into open fermenters, pH is adjusted and fermentation takes place over 7-10 days at a temperature of approx 24 degrees centigrade. Plunging and or pumping over takes place 3 times a day. The wine is then pressed using a Basket Press. Juice is then transferred to tank or Barrel to undergo Malo-lactic fermentation. Each batch is kept separate to determine on a year by year basis the quality of the fruit from that vineyard. All wine is racked and returned to barrel 2 to 3 times during the 12 moth period to ensure a clean wine that does not need any fining or filtration.


Wine Spec Sheet

UPC Code

Chemical Analysis

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Hi-Res
Label

Box
Carton

Varietal

Wine Spec Sheet

752183012362

Alcohol %: 15.5%

ShelfTalker

Hi Res Label

Box Carton

Red Blend

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