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MH ‘The Cronberry Block‘ - Syrah

Deze wijn is op voorraad
Code AUS-008
ProducerMurdoch Hill
Type of winetype of wineRood
Grape varietySyrah
FermentationVergisting van de hele trossen met een deel van de steeltjes in een grote eikenhout vat met regelmatig pigéage zonder het kneuzen van de druiven met het natuurlijke gist, persen
AgeingEikenhouten 500L+, deels nieuw eikenhout en deels 2e & 3e fill

Syrah | Cronbery Block, Oakbanks | aangeplant in 1998 | deels ontsteeld, deels hele trossen, vergist in open tanks | gerijpt voor 10 maanden op Frans eikenhout, 25% nieuw | zeer intens | rijk | cassis | specerijen | zwoel

STYLE A typical cool climate Shiraz with fragrant perfumed red fruits, pepper and spice notes. The palate shows succulent red fruits of raspberries and cherries, a medium smooth bodied wine that is supported well with quality French Oak. The tannins are fine and savory with lingering flavors of red fruits and spice, a gentle but persistent wine.

VINEYARD: The Murdoch Hill vineyard situated in the cool climate Adelaide Hills near the township of Oakbank, in an undulating valley 420m in elevation. The Cronberry block is a predominately east-facing slope producing Shiraz of more finesse by avoiding the harsh afternoon sun. The soil structure is predominately sandy loam over medium clay subsoil’s, with varying levels of ironstone, quartz and schist rock.

VINTAGE: The Adelaide Hills experienced a very cold and mild spring that delayed fruit development and reduce yields. January brought some warm-hot conditions but with a good healthy canopy developed in the spring the vines help up well and were given a good drink with heavy downpours in mid February. The low yields and the cool milder conditions experienced after the rain resulted in excellent flavour development at low to mid sugar levels, resulting in complex fruit flavours with excellent tannin structure all whilst holding onto some natural fine acidity from our typically cold nights.

WINEMAKING: The Grapes are hand picked and de-stemmed into open fermenters with varying levels of whole bunches. Gentle pump over’s and plunging used to retain freshness. After a period of extended maceration on skins the wine was then pressed and matured in a combination of new (25% New) and older French oak barriques and puncheons for 10 months before bottling

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