Background: ‘Alexander Munro’ Shiraz is our flagship wine and made from the best parcel of shiraz fruit we receive each year.
Only wine from the very best Hunter vintages will be kept to cellar and re-release at 8—10 years of age. The 1998 vintage was the first vintage as an Aged-Release.
Fruit Source: Situated on Thompsons Road in Pokolbin, the “Tallawanta” vineyard was the source for this wine. The vines had an average age of over 40 years and were dry land grown ensuring low yields and giving the fruit great flavour concentration. 1998 vintage yielded around three quarters of a tonne per acre.
Fermentation:Hand picked fruit was crushed into open fermenters and innoculated with selected yeast at low rates to allow a longer fermentation, at higher temperatures. The wine was racked and returned 3 times daily via a splash tray to increase oxygen pick up. 40% of the wine was transferred to new French oak and the balance to used French oak for 20 months maturation and was lightly egg white fined prior to bottling.
Winemaker’s comments: 1998 was a noted drought year making vintage conditions very hot and dry with temperatures peaking at 44 degrees Celsius for days on end.
Tasting note: This medium-full bodied Shiraz has aged remarkably well and still appears in many ways youthful. The nose shows some lovely aged shiraz characters of leather and cigar box but has also retained the core of vibrant fruit that was present when it was a young wine.
The palate is clean and pure, showing wonderful oak and fruit integration. The tannins are soft and fine but plentiful enough to allow many more years of graceful aging in a good cellar.
Cellaring estimate: This wine has all the characteristics that are required for further long term cellaring.
Decanting is highly recommended prior to serving to allow the wine to be at its best.