Museum Release Gundog Estate Hunter's Shiraz

Made from fruit grown on Will’s Vineyard at Pokolbin; a vineyard owned by De Bortoli. It saw 30% new French oak but was taken out and bottled after only nine months. Emphasis here is on fresh, lively fruit. Dark cherries, spice, creamy/toasty oak; it’s a winning combination.

• RegionHunter Valley, New South Wales
• Vintage2017
• TypeRed Wine
• VarietyShiraz
• ClosureScrewCap
• Vintage Notes

  I like to cold soak the processed fruit for 3 to 4 days prior to fermentation, which I run warm to hot (upto 32 degrees Celsius) over a 5 to 7 day period. Its then off to top quality French oak puncheons (30% new) for a 12 month maturation period prior to blending and bottling.

• Vineyard Notes

  The 2017 Hunter’s Shiraz can boast the contribution of some of the region’s most impressive vineyard sources, including the; Somerset (1968), Will’s Hill (1974), and Tinkler’s (1948) vineyards.

• Palate

  Feature savoury, yet supple tannins, wound into a palate which is directed by a fine line of natural acidity.

• Food Matches

  Try with red meat or game dishes.