Region: Hunter Valley
Background: ‘Alexander Munro’ Shiraz is our flagship wine and made from the best parcel of shiraz fruit we receive each year.
Only wine from the very best Hunter vintages will be kept to cellar and re-release at 8—10 years of age. The 1998 vintage was the first vintage as an Aged-Release.
Fruit Source: Situated in Pokolbin, the ‘Ivanhoe’ vineyard is the Shiraz source for this wine and has been consistently our best Shiraz fruit source since 2001. The vines have an average age of 40+ years, with some much older and are dry-land grown.
Fermentation: Hand picked fruit was crushed into open vats with 20% whole bunches retained. Hand plunging was carried out twice daily to ensure maximum colour and tannin extraction.
Maturation: Post fermentation, the wine was then pressed out straight into French oak of which 40% was new. After 20 months of maturation the wine was lightly egg white fined and then bottled with minimal filtration.
Winemaker’s comments: 2006 was a drought vintage coupled with extreme heat. 46 degrees Celsius was recorded on New Years Day. Ripening and therefore harvest commenced 2 weeks earlier than normal with obtaining optimum phenological ripeness, not an issue. The 14.5% alcohol, whilst not typical for Hunter Valley Shiraz, is purely a reflection of the vintage.
Tasting note: Holding its deep dark crimson colour well, even after 10 years. The mature Shiraz nose is of fruitcake, dried fruits, earth and mocha chocolate. The palate is full-bodied, rich and silky smooth. Length of flavour is impressive.
Cellaring estimate: This wine has all the characteristics that are required for further long term cellaring.
Decanting is highly recommended prior to serving to allow this wine to be at its best.
Suggested food match: Red meat dishes and aged cheeses.