‘Great length and elegance are the marks of a truly lovely wine.’
96 Points James Halliday
The Shiraz (52%) for this blend has been sourced from their premium Dairy Hill block which provides concentrated, classic medium body Hunter Shiraz. The Pinot Noir (48%) is the MV6 clone planted at the base of the Dairy Hill. The vineyard has drip irrigation installed on each vine row to ensure vine health and consistency of quality. The crop yields are relatively low, producing excellent concentration of fruit flavour.
The two blocks were picked individually at the optimal ripeness. The Shiraz was de-stemmed into the fermenter and fermented with a specific yeast strain used to enhance the vineyard derived primary fruit characters. Once fermentation was finished, the Shiraz was pressed off skins and racked to oak, with 30% new French oak puncheons filled.
The Pinot Noir block was partially de-stemmed, with approximately 40% whole clusters used in the open top fermenter. The Pinot Noir was fermented using indigenous yeast and carefully temperature monitored to capture the delicate Pinot Noir floral notes. Once fermentation was complete, the Pinot Noir was pressed off skins and racked to old oak puncheons. The wine was blended after 18 months maturation in oak and gently fined and filtered before being sent to bottle.
The nose is perfumed floral notes of cassis and dark cherry notes. The palate is a finely balanced blend of dark cherry, cassis and spice notes. Elegant, medium bodied with silky tannins and a fine boned acid structure, this wine is made to intrigue and delight.
“H.R.B honours Hunter Valley Burgundy; no blend percentages given, but estate-grown. The light, clear colour is entirely approachable, as are the predominantly red fruits; this wine has more Burgundian notes to it than many of its predecessors in the ’50s (other than those of Maurice O’Shea). Great length and elegance are the marks of a truly lovely wine.” – 96 Points James Halliday