2009 Maverick Trial Hill Eden Valley Shiraz (6 bottles minimum)

$140.00

The summer was generally mild, though there were some hot spikes. With reasonably low moisture in the clay following a dry winter, the vines immediately adjusted their fruit levels and crop was down, which suited a slightly longer ripening in the milder summer. Acid levels were good for this vintage, tannins were ripe and very fine, and some parcels suited an extended maceration of up to 11 days. Post press saw it barrelled down quickly with lees for 18 months in 2-3 year old French oak. There were a few rackings to work the tannins and remove the heavy lees prior to barrel selection for blending, and bottling in late 2010.

  • Vintage: 2009
  • Region: Eden Valley
  • Grape Varieties: Shiraz
  • Alcohol: 14. 9 %
  • Total Acidity: 6. 0 g/L
  • pH: 3.5
  • Wine Maker: Ronald Brown

Tasting Notes

    95
    James Halliday Rating
  • Colour: warm dense magenta brick
  • Palate: Gracious, soft, elegant, and supple . Cherry chocolate burst in mid palate over a reserved toasty crème brulee . A long and very fine light grip supports long long cherry flavours
  • Vineyard & Vintage Comments: Trial Hill is a stand - alone vineyard in Pewsey Vale. North -facing, at 450–480 m altitude, this vineyard contains many micro -terroirs. The Shiraz vineyard is in three patches totalling 1.6 Ha, down the full height of the vineyard and slightly northwest facing in a reasonably exposed position. The soil is red brown earth formed mainly from marble and calsilicate rock, with underlying water -retentive red clay and coveredwith recent deposits of acidic grey micacous fine sandy loam. The summer was generally mild, though there were some hot spikes. With reasonably low moisture in the clay following a dry winter, the vines immediately adjusted their fruit levels and crop was down, which suited a slightly longer ripening in the milder summer . Acid levels were good for this vintage, tannins were ripe and very fine , and some parcels suited an extended maceration of up to 11 days. Post press saw it barrelled down quickly with lees for 18 months in 2-3 year old French oak. There were a few rackings to work the tannins and remove the heavy lees prior to barrel selection for blending, and bottling in late 2010.

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