2009 ‘Alexander Munro’ Shiraz – Aged Release

$125.00

2009 was a far better vintage in the Hunter Valley than the disastrous 2008 for Shiraz. The early ripening vineyards that avoided the heavy rainfall on St. Valentines Day (120mm in 24 hours) have produced some very impressive wines. Fruit picked after this date made good wines, but are a bit lighter in body. 97 Points – James Halliday. GOLD Medal – 2011 Winewise Small Vigneron Awards

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Description

Region: Hunter Valley

Alcohol: 13.0%

Background: ‘Alexander Munro’ Shiraz is our flagship wine and made from the best parcel of shiraz fruit we receive each year.

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, 30% with stems retained, was crushed into open vats and plunged twice daily to optimize flavour and tannin extraction. The wine was then lightly airbag pressed and  transferred into French oak barriques of which 40% were new.

Maturation: After 20 months of maturation the wine was lightly egg white fined and then bottled with minimal filtration. The initial release was in April 2014, and the Aged Release in February 2018..

Winemaker’s comments: 2009 was a far better vintage in the Hunter Valley than the disastrous 2008 for Shiraz. The early ripening vineyards that avoided the heavy rainfall on St. Valentines Day (120mm in 24 hours) have produced some very impressive wines. Fruit picked after this date made good wines, but are a bit lighter in body.

Tasting note: Slight dulling of the crimson colour but still in great shape for its age. The nose has some secondary aromas of leather and spice, but there is still a strong core of fresh red fruits underlying. The palate is silky and supple, the fine dusty tannin in harmony with layers of red fruits.

Cellaring estimate: This wine has all the characteristics that are required for long term cellaring.

Suggested food match: Red meat dishes and aged cheeses.

 

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