2017 ‘Hell Hole’ Shiraz

Background: The name Pokolbin as legend has it, is derived from the early Hungarian migrant settlers to the area. ‘Pokol’ directly translates to ‘Hell’, and ‘ben’ to ‘in’. An undeniable reference to the hot, dry and sometimes inhospitable summers that regularly top 45º C during Pokolbin summers.

Fruit source: Old-vine Shiraz from the 1960’s planted ’Homestead’ vineyard owned by the Kindred family. ’Homestead’ is situated at the western end of Palmers Lane in Pokolbin.

Fermentation: The hand picked fruit was fermented in two tonne open vats and then transferred into French oak hogsheads of which 40% were new.

Maturation: After 16 months oak maturation, the wine was then bottled with  minimum filtration.

Winemaker’s comments: Clear blue skies and hot days dominated the 2017 Hunter vintage. There were quite a few ‘hot’ days at 46˚ and 47˚ celcius along the way. Over-ripening and uneven ripening was the biggest threat, but the use of old vines counteracted that issue. 2017 is the 12th release of the Hell Hole Shiraz and arguably the best so far.

Tasting note: Deep crimson in colour with spicy Hunter regional   Shiraz  aromas on the nose. There are red and black fruits and  everything in between on the palate along with creamy integrated oak. The palate is pin-point balanced, long and  layered. 150 dozen made.


Cellaring estimate: Medium to long term. 20+ years.

Suggested food match: Beef based cuisine or aged hard cheese.



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