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Medhurst Estate Vineyard Shiraz 2016



Estate Vineyard


 A rich and generous single block Shiraz from the 2016 vintage. This wine has a wonderful nose of spice, licorice and fresh plums showing very fine talc-like tanins . Only 287 dozen produced.   

$50.00 / Bottle

The Season
The 2016 season will be remembered as the earliest and most compressed on record. Though we started the same day as 2015, on February 14th, we finished on February 28th a whole four weeks earlier. A very warm, dry spring followed by a dry summer ensured fruit ripened early but in perfect condition. Late January rains of 40mm freshened the vines at just the right time and the wines are looking expressive, flavoursome and balanced. Moderate alcohols and acids this year will ensure wonderful drinking in the mid-term.
Tasting Notes
Licorice and spice, and fresh plums with red fruits and some floral notes driving the nose of the wine. The palate is medium-bodied and fine, controlled by talc-like tannins woven into a persistent and pleasant red berry, mulberry fruit finish. With tremendous poise and elegance, the 2016 Medhurst Shiraz will continue to improve with careful cellaring for over the next 5-8 years.
Wine Making
The final bottled wine is a blend of two unique Estate sites. Hand picked from our steep F block (0.5t) and even steeper E Block (4t). Both sites are of duplex clay and ironstone with minimal top soil - optimal meagre soils to arrest the Shiraz vine from it's naturally vigorous state ! F block faces North East over the valley, E Block direct North. The larger batch (E Block) was 100% whole berry whilst the small F Block component was fermented as 100% whole bunch. Both batches underwent indigenous fermentation and remained on skins for 16 days. At the time of pressing it was thought best to blend the two batches (leaving an overall wine of 11% whole bunch component) The extended maceration produced silky tannins, essential for the longevity of the wine. After pressing, the wine was racked to French oak barriques and puncheons (18% new) and remained in those barriques for malolactic fermentation and extended elevage until the blend was prepared in July the following year and bottled in August 2017. Only 287 dozen produced.

Block: F and E block
Clone: PT23
Soil: Mountain-derived silty grey loams, ironstone gravel
Alcohol: 13.5
pH: 3.48
TA: 6.0
Release Date: December

Food Pairing
Ideally matched with grass fed Rib eyes over charcoal, roast kipflers and rosemary with fresh greens.