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Back to winesView a PDF of this page2005 'Terracotta' Shiraz Wine Notes Wine NotesBackground: Terracotta wines get their name from the soils on which the fruit is grown. These red clay soils are renowned for their low fertility thus reducing the yield of the vine and increasing fruit concentration.Fruit Source: This wine is made from a shiraz vineyard in the heart of Pokolbin.Fermentation & Maturation: 5% Viognier fruit was added to the Shiraz and allowed to co-ferment in 2 tonne open vats. When fermentation had ceased, the wine was then pressed out and transferred into a combination of 60% 1 year old and 40% new French oak and matured for 20 months.Winemakers Comments: Many question the suitability of shiraz viognier blends to the Hunter Valley, but this wine justifies our beliefs of their potential. ‘Terracotta’ Shirazes have proven without a doubt that they look their best with a few years of age behind them.Crimson in colour, the nose has a floral note above the blackberry, licorice and baked earth. The palate is medium bodied with blackberry, raspberry and cherry characters, as well as hints of spice from the French oak. Tannins are supple to the point of being silky and the finish is long. A wonderfully balanced wine. Cellaring:Medium term. 8—10 years. What the experts say"Aromas of cassis, licorice, earth and smoky spicy oak with a light floral lift. Darkly sweet and savoury. On the palate medium to full bodied with intense sweet black fruit and more earthy flavours backed with spicy smoky oak. It feels glossy and smooth with good fine firm tannins and a long sweet fruited finish”. Gary Walsh – Winorama – July 2007. “The third wine is a very interesting beast. It's very perfumed, quite licoricey, fruity and attractive, and yet it's still a savoury wine. It's the kind of wine you can sit and smell all day. As it turns out, it has five percent viognier in it, which is why it has such a sweetly exotic nose, but in the mouth it's not apparent at all, offering a delightful serve of medium-bodied, savoury, spicy Hunter Valley shiraz goodness. The tannins here, again, are ripe and fine, and for a moment I thought that this was the Hell Hole - a hefty compliment”. 92 points. Campbell Mattinson – The Wine Front – May 2007. “Hunter Valley shiraz writ large. Smoky char oak and meaty, earthy fruit typical of the region but with superb concentration and depth. Elegant, fleshy and just a tad animal. This is a character-filled red of great potential”. Now to 2025. 93/100. Huon Hooke - SMH Good Living
A Hunter Hit..... "One of a number of top-shelf Shiraz from this boutique Hunter winery. This has a lot of grunt by Hunter standards with heaps of sweet dark fruit, some smokiness, and dried earth complexity. Lots of moreish Hunter spice, too".
Rick Allen - Ciao Magazine |
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