Hunter's Shiraz

Museum Release Hunter's Shiraz

2013 Shiraz

Hunter Valley, NSW

Boasts the contribution of some of the region’s most impressive vineyards

From $90per bottle

    Description

    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.

    Wine Details

    • Region Hunter Valley
    • Vintage 2013
    • Type Red Wine
    • Variety Shiraz
    • Volume 750ml
    • Alcohol Volume 13.7%
    • PH

      3.44

    • Acidity

      6.8

    • Sugar

      2.0

    • Closure ScrewCap
    • 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 9 month maturation period prior to blending and bottling.

    • Vineyard Notes

      The 2014 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.

    Description

    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.

    Wine Details

    • Region Hunter Valley
    • Vintage 2013
    • Type Red Wine
    • Variety Shiraz
    • Volume 750ml
    • Alcohol Volume 13.7%
    • PH

      3.44

    • Acidity

      6.8

    • Sugar

      2.0

    • Closure ScrewCap
    • 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 9 month maturation period prior to blending and bottling.

    • Vineyard Notes

      The 2014 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.