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Medhurst Estate Vineyard YRB 2019

2019

Medhurst

Estate Vineyard

YRB

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 2019 growing season began with a later then average budburst, and led into excellent conditions for flowering and set, auguring well for an even and good sized crop. However 200mm of December rain came and created an array of growing concerns, including large dense canopies and ensuing disease pressures. All hands on deck, removing unnecessary shoots, leaves and bunches in this time and a mild dry January-March saved this wonderful crop. The resultant fruit was ripe, balanced and the wines are approachable early with good prospects for medium term cellaring. An excellent season of ripe, fresh flavours and understated power.
Tasting Notes
Very bright purple hue, mid-crimson red. Good density. Highly aromatic 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 purple hue, plump soft blue fruits, juiciness and charm to the blend. This wine is designed to drink young, however due to such a fine 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 Pinot Noir was hand picked on the 27th of February and de stemmed the following day whilst the Shiraz component was picked on the 28th February. All fruit was de-stemmed without crushing and 100% whole berries. Once the Shiraz and Pinot Noir whole berries were together in the vat an Indigenous fermentation commenced after a few days and one gentle pump over was done to aerate the yeast and keep things happy. No pigeage/pumpovers, or refrigeration from that point and the tannin management and flavour extraction done by daily drain down and tipping juice over the top of the skins. Ferment peaked at 30 degrees. Carbonic Maceration was high – plenty of enzymatic fermentation taking place inside the actual berry, lots of incredible red and blue fruit aromatics. Pressed to old puncheons for 5 months before botting on August 30th 381 dozen produced.
Technical

Vineyard: Medhurst Estate, Gruyere
Block: B and F Block
Clone: MV6 and PT23 (own roots)
Soil: Grey clay loam and steep gravelly brown clay loams
Alcohol 13.0%
pH 3.60
TA 6.0