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2011 HBA Shiraz
MUSEUM RELEASE
Hunter Valley, NSW / McLaren Vale, SA
Named in honour of our founders James Halliday, John Beeston and Tony Albert.
At 12 years on release, the depth of colour is impressive with aged brick-red hues. Secondary characters are starting to show on the nose; iodine, sweet earthy notes plus dark chocolate complimented by the French Oak. The palate is fine and medium to full bodied with Christmas cake notes and a long core of fruit. The oak and fruit integration is seamless giving a long finish. Fruit is sourced from the very best barrels from the Graveyard Vineyard (Hunter Valley, NSW) and Wade Block 2 Vineyard (McLaren Vale, SA). A perfect example of an aged Australian Shiraz.
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In Stock
Wine Specs
Vintage
2011
Varietal
Shiraz
Acid
6.64g/L
pH
3.37
Residual Sugar
Nil
Alcohol %
13.6
Wine Profile
Vinification
For the Graveyard, a 3 day cold soak, 5 day ferment in open top fermenters, and malolactic fermentation in French oak. For the Wade, fermentation takes place in the same fermenters albeit 6 weeks later, over a 6 day period. Malolactic fermentation takes place in barrel. Matured in one new and one 2 year old French oak barrel.
Winemaker Comments
The genesis for the blend lies with all the great regional blends made in Australia in the 40s, 50s and 60s. Master winemakers like O’Shea, Preece and Haselgrove knew that different regions offered different characters. Many have been fortunate enough 40 or 50 years later to taste these blends and are staggered by their sublime character.
The Hardy’s Private Bin Burgundy was the best vat of the St Thomas Burgundy range, aged and then released later. This was a blend of usually just Hunter Shiraz and McLaren Vale Shiraz.
These wines provided the inspiration for the HBA and when both the Hunter Valley and McLaren Vale have outstanding vintages, the combination of the two has to be rewarding.
Food Pairing
Pairs best with lamb or lighter meat dishes.
Drink
Will continue to age but is, importantly, ready to drink now.
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