Background: Terracotta gets its name from the soils on which the fruit is grown. These red clay soils are renowned for their lo fertility thus reducing the yield of the wine and increasing fruit concentration.
Fruit Source: This wine is made from a single vineyard in the heart of Pokolbin. This 10 year old vineyard is un-irrigated and located behind the ‘Graveyard’ vineyard on the ‘terracotta’ coloured clay soils of the area.
Fermentation & Maturation: 7% Viognier fruit was added to the Shiraz and allowed to co-ferment in 2 tonne open vats. When fermentation had ceased, the wine was transferred into a combination of 40% new French oak and 60% used French oak. The wine was matured for 20 months then bottled with minimum filtration after a light egg fining.
Winemakers Comments: 1 tonne per acre was the yield from the ‘terracotta’ shiraz vineyard in 2001. 2001 was a wet Hunter vintage which delivered 350mm of rain within a few weeks.
A complex nose of cherries and blackberries with regional wet earth that is slightly lifted by the Viognier. The palate is medium to full bodied with black fruit lushness and plentiful fine tannins giving it good structure and the ability to improve over many years.
Cellaring: Medium term 8+
What the experts say:
“The full-bodied, tannic 2001 Shiraz Terr
88 Points – Robert Parker – The Wine Advocate – 2003
complex array of leather, briar, earth, licorice and – ultimately – blackfruit aromas. Very powerful tannins tremble on the brink but don’t go over the top, and do contribute to the savoury/spicy/leathery/ regional flavours. A Hunter Valley answer to McLaren Vale”.
James Halliday – 2005 Australia Wine Companion