- 95 Punkte JAMES HALLIDAY: "Includes 2% moscatel, machine-picked from vineyards at Seppeltsfield, Marananga, Kalimna and Ebenezer, crushed/destemmed, static fermenters with 12 days on skins, fermentation finished in French oak, matured for 20 months in French hogsheads (18% new) and American barriques. Deeply coloured; interesting use of moscatel for co-fermentation; the cadence of the palate ebbs and flows, alcohol showing one moment, unexpected elegance the next."
- 92 Punkte WINESPECTATOR: "Distinctive, with great presence and focus. Plush dark berry flavors and spicy chai tea overtones mingle with a tomato leaf note and velvety tannins. Spice and smoke accents linger on the finish. Drink now through 2028."
|James Halliday:||95 JH|
|% vol Alk:||15|
|Notizen des Weinguts:||Grab: Rich, phat Barossa Shiraz Spiel: Our reserve Shiraz is sourced from vineyards in Seppeltsfield (37%), Greenock (25%), Ebenezer (21%) and Kalimna (17%). Dense dark berry fruits, with hints of tobacco and cocoa are further enhanced by subtle use of oak. This wine has been matured in 20% new French oak hogsheads, 10% new American oak barriques and the balance in 3 and 4 year old French oak hogsheads for 20 months sur lie, resulting in a sexy, textured palate. And who’s 2%? Moscatel! A splash of funk that supports the base line fruit, and puts the ‘ph’ in fat. Colour: Dark plum Bouquet: Lifted black fruit aromas with a hints of earth and spice Palate: Rich, phat, dark berry fruits, with hints of dark chocolate and Indian ink, supported by a dense core of tannins Grub Match: Oreos or offal Cellaring: Drink up, but also an 8-15 year proposition Vintage: ‘A game of two halves’ was the story of vintage. Above average winter and spring rainfall led to good vine growth, but a windy spring and some unseasonal frost events resulted in a poor fruit set and potentially low yields. Heat events in January brought on vintage quickly, but the ‘mother of all handbrakes’ was applied in mid February with 100-150mm of rain. This and the following cool weather in March/April gave the reds the perfect hang time. It’s a funny old game, and this vintage of two halves is still under analysis, but a cool season overall and low yields has produced some wines of real finesse that are already showing poise and distinction, reminiscent of 2010. He shoots! He scores! Vinyard: Darren’s vineyard is to the north of Seppeltsfield in the west of the Barossa – 285m above sea level on clay over limestone – 37% of blend Shawn’s vineyard is just north east of Greenock in the north west of the Barossa -330m above sea level on clay with ironstone - 25% of blend Anthony’s vineyard is at Ebenezer in the north of the Barossa - 296m above sea level on deep red clay – 21% of blend Matthew and Jono’s vineyard is to the north of Kalimna in the north of the Barossa - 312m above sea level on red clay with sand and ironstone – 17% of blend Vinification: The fruit is crushed/destemed and fermented at temperatures ranging from 20- 25°C for 12 days on skins. The ferment is managed by a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation, it is drained/pressed, and transferred to 20% new French oak hogsheads, 10% new American oak barriques, and the balance to 3 and 4 year old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 20 months. This wine was bottled unfiltered in November 2015.|
|Potenziell allergene Substanzen:||Enthält Sulfite. Kann Spuren von Eiweiß, Gelatine und Milch enthalten.|
|Importeur/Inverkehrbringer:||Crush Wine The Australian Wine Cellar, Rue du Dc 97, 1150 Brussels, Belgien|
|Warnungen:||Der Konsum von alkoholhaltigen Getränken während der Schwangerschaft kann selbst in geringen Mengen schwere Konsequenzen für die Gesundheit des Kindes nach sich ziehen.|
|Hersteller:||First Drop Wines, PO Box 64, Williamstown, Barossa Valley, South Australia 5351|
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