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Medhurst Estate Vineyard YRB 2020



Estate Vineyard


Vibrant, charming , medium-bodied dry red, a unique co-ferment of Pinot Noir (50%) and Shiraz (50%). A tribute to the wines made in the 1920's by legendary Hunter Valley winemaker Maurice O'Shea and a wine to showcase our sites and the season.

$44.00 / Bottle

The Season
The 2020 growing season began with a wet spring and later then average budburst. This inclement wet, breezy spring weather led to poor flowering and set and from the outset we realized the crop would be well below the already low cropping Medhurst average. A mild, dry December was followed by a showery January and February which enabled the fruit to ripen at a gentlemanly pace with picking commencing the first week of March. The resultant crop whilst small (40% below average), was of extremely high quality. The bunches were tight and compact, clean and of high flavour and importantly comprised of beautiful natural acids and soft tannins. The wines are looking bright, and energetic in their youth. The 2020 releases will have that lovely balance of fruit weight, complexity, line and length.
Tasting Notes
Very bright mid-crimson red. Good density. Highly aromatic florals, blue and red fruits, lovely spices. The Pinot Noir component gives the wine the red fruit and the framework of tension/structure whilst the Shiraz adds the plump soft blue fruits, juiciness and charm to the blend. This wine is designed to drink young, however due to such a fruit driven season it will reward careful cellaring over the next 5+ years.
Wine Making
Co-fermentation is an important aspect to the wine style. This year the wine is 51% Pinot Noir and 49% Shiraz. The Shiraz component was picked from the Steep F block on the 12th March whilst the Pinot Noir was hand picked from the middle of our cooler C block on the 13th March. All fruit was de-stemmed without crushing and 100% whole berries. Indigenous fermentation commenced after a few days and we made one gentle pumpover per day with a persistaltic pump (ensuring whole berries remained in tact) for the next 7 days. Ferment peaked at 28 degrees. Carbonic Maceration was high – plenty of enzymatic fermentation taking place inside the actual berry, lots of incredible red and blue fruit aromatics. After 10 days on skins we pressed to old puncheons for 6 months before light filtration and then botting on November 17th. 241 dozen produced.

Vineyard: Medhurst Estate, Gruyere
Block: C and E Block
Clone: MV6 and PT23 (own roots)
Soil: Grey clay loam and steep gravelly brown clay loams
Alcohol 13.5%
pH 3.72
TA 5.6