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2013 HBA Shiraz
MEMBERS ONLY
McLaren Vale, SA & Hunter Valley, NSW
At 11 years old 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 warm spice notes notes and a long core of fruit. The oak and fruit integration are seamless giving an incredibly long finish. Cellared onsite in our climate controlled barrel shed, the result is a perfect example of an aged Australian Shiraz.
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In Stock
Wine Specs
Vintage
2013
Varietal
Shiraz
Acid
6.60 g/L
pH
3.38
Residual Sugar
nil
Alcohol %
13.8
Wine Profile
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 must be rewarding.
Food Pairing
Pairs best with lamb or lighter meat dishes.
Production
For the Graveyard component, a 3 day cold soak, 5 day ferment in open top fermenters, and malolactic fermentation in French oak. For the Wade Block 2 component, fermentation takes place in the same fermenters albeit six 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.
Drink
Will continue to age but is, importantly, ready to drink now.
