2019 Underhill Shiraz
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100% Shiraz, planted in 1973 and bought by Yarra Yering in 1989. A different clone, says Sarah Crowe, but they don’t know what it is – it just has a different bunch architecture and berry shape. 2019 was first year she bought the big oak cask and 50% of the Shiraz was fermented in it. 20% whole bunch and then topped up. The other half of the grapes went into their iconic tea-chest fermenters. 50% was aged in cask, 50% in 500-litre puncheons. Cherries over plums over tobacco leaf. Real mid-palate intensity coiled in there and held by the acidity. Sort of white-knuckle sweetness of acidity and then it spills over and turns very, very, very slightly cherry pie and plum pudding. Then cassia bark and violets and rosemary. Tip-toe tannins and toe-curling loveliness. Brimming with life. (TC)
Punteggi della critica
Punteggio medio
Julia Harding MW, jancisrobinson.com
Tamlyn Currin, jancisrobinson.com
Altre recensioni e punteggi
Single block, 46-year-old vines on own rootstock (planted in 1973). Soil is clay based. Northerly aspect and farmed at 2 t/acre. Double trunk with four canes to control yields. Hand-harvested. The first use of a 3,500-litre upright oak foudre for both fermentation (20% whole bunch) and maturation. The remainder of fermentation in the Yarra Yering half-tonne open-fermenters, gently hand-plunged twice daily. Some whole bunch. 12 months in oak and filtered. Bright cherry red. Richer, sweeter-fruited on the nose compared with the 2019 Dry Red No 2. Perfumed with red fruit and floral notes, peony not rose or violet. Silky smooth texture, caressing, gentle and yet persistent. Scented and irresistible. GV (JH)
Fresh and lively, this offers aromas of red and dark berries, as well as plums. Some spicy elements are threaded in nicely, too. Supple and smoothly rounded, yet very linear, this has terrific focus on the palate. Drink or hold. Screw cap.