# Ministry of Clouds Shiraz (2021)

- **Producer:** Ministry of Clouds
- **Colour:** red
- **Type:** still
- **Grapes:** Shiraz
- **Region:** South Australia, Australia
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €29
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** liquorice, black cherry, black plum, black pepper, blackberry, vanilla, coffee, chocolate, smoke, cedar, tobacco, earth, leather, dried herbs

## About this wine

The Ministry of Clouds Shiraz 2021 is a single-varietal Shiraz from McLaren Vale, South Australia. The producer, Ministry of Clouds, was founded by Bernice Ong and Julian Forwood, who sought to combine traditional winemaking with modern innovation. The wine's identity is deeply connected to its origin, drawing fruit from historic family vineyards in McLaren Vale. These vineyards are characterized by diverse soil profiles, including deep sands and ancient bedrock, with some vines exceeding 80 years of age. The name 'Ministry of Clouds' encapsulates the founders' philosophy of embracing both established and novel winemaking techniques. The winery is also committed to sustainable viticulture practices.

## Interesting facts

- Fruit sourced from vineyards with soils dating back 650 million years.
- The name 'Ministry of Clouds' symbolizes a blend of old and new winemaking philosophies.
- Winemakers embrace sustainable viticulture practices.
- The wine is described as an 'exercise in slender power'.

## Food pairing

The wine's full body and firm tannic backbone are well-suited to complement the richness of red meats and proteins, where tannins bind with proteins to soften the wine and cleanse the palate. Savory elements in dishes can echo the wine's earthy undertones and spice notes.

## Wine making process

The Ministry of Clouds Shiraz 2021 is produced using grapes that are night harvested. Winemaking techniques include retaining a significant portion of whole berries and incorporating a small percentage of whole bunches. Fermentation takes place in traditional open vats, with daily hand plunging and the use of indigenous yeasts. Following fermentation, the wine is basket-pressed and matured for approximately 12 months in a mix of old and new French oak puncheons, including second and third fill puncheons. The producer emphasizes sustainable viticulture practices and holds certification from Sustainable Winegrowing Australia.