2013 Dry Red No 2 Shiraz
Prezzo di mercato
Opzioni di acquisto
Note di degustazione
97% Shiraz, 2% Mataro, 1% Marsanne hand-picked in the cool of the morning, destemmed and partially crushed directly to the traditional Yarra Yering 'tea chest' 0.5-tonne open fermenters. Stalks were added back to two-thirds of the fermenters. Fermentation initiated spontaneously and was supplemented with a select cultured-yeast strain part-way through to ensure completion. All 100% destemmed fermenters and some with added stalks were pressed after 7–10 days to complete fermentation in barrel. The remainder were allowed to macerate for a further 1–2 weeks. 21 months in 50% new French oak barriques. Unfiltered. 800 cases made. Screwcap. Bricky garnet. Mature tertiary aromas of undergrowth and cigar box. Seductive, senescent sweetness. Mouth-watering, sweet dark-red fruit, silky texture. Pure pleasure. Hard to spit. (JH)
Punteggi della critica
Punteggio medio
Julia Harding MW, jancisrobinson.com
Richard Hemming MW, jancisrobinson.com
Altre recensioni e punteggi
96% Syrah plus Mourvèdre, Viognier and Marsanne. 66% whole bunch. 21 months in oak (50% new). Coffee, bramble jam, milk chocolate, very soft tannins. None of the pepper of the variety, but plenty of the jam of Australia. Very feathery tannic feel. Entirely savoury on the finish. Sweet coffee and smoke shows a degree of bottle maturation. (RH)
96% Shiraz (planted 1969), 2% Mataro, 1% Viognier, 1% Marsanne. Deep garnet. Sweetly fragrant and although there’s a richness of texture the tannins have fined down nicely and the finish is fresh with even a touch of red fruit on the finish. Full of flavour but much more subtle than many in this tasting with a long juicy finish. (JH)
Deep garnet colored, the 2013 Dry Red No 2 (Rhone Blend) offers understated blackberry and tar scents with some earthy notes and dried herbs in the background. Medium-bodied and firmly structured, this is a pleasantly restrained style with ample fruit leading into a pleasant earthy, mineral character on the finish.