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ANDEVINE RESERVE HUNTER VALLEY 2017 SHIRAZ

 

Vineyard:            From the remarkable “Hillside” vineyard, planted by Barry Drayton in 1965. Hillside soils are                                characterised by red clay loam over a limestone dome. This Shiraz is from the eastern facing,                                low yielding, blocks towards base of the hill where the vines are protected from the ravages of                                the afternoon sun. Glendon Howard managed the vineyard for me with a low irrigation rate                                  to match the consistently low crop level of the block. As a consequence the fruit was ripe in                                    late January, I picked this Shiraz before my Chardonnay.

Winery:               De-stemmed into small open fermenters and cold soaked for five days to retain bright purple                                hues. Managed with both plunging and pumping over, a warm, rapid fermentation with a                                      total of two weeks maceration on skins to achieve complex tannin profile. Racked to barrel                                    for malolactic fermentation by sequential racking to ensure that wine was matured in oak                                      without lees. Matured over twelve months in a combination of French demi-muids and                                          puncheons (15% new).

Colour:                Mid crimson with purple hints.

Aroma:                Raspberry, red fruits with spice aromas.

Palate:                  Intense raspberry and black cherry with hints of brown and red spice. Raspberry and red                                       fruit palate with fine, silky tannins supported by high quality French oak and soft refreshing                                 finish. A complex, medium bodied, modern style typical of the region.

Cellaring:             Monitor in cellar through to 2037 and beyond.

Technical Specifications:

                               Yield: 3.2 t/Ha (1.3t/ac)

                               Harvest Density: 12.4°Be

                               Harvest Date: 27th January

                               pH: 3.37

                               Acidity: 6.1 g/L

                               Alcohol: 13.1% v/v

 

Reviews:              94 Points Gary Walsh WineFront