Angove The Medhyk Shiraz 2015
Opaque purple with bright hues. Aromas of dark blackberry fruit, bitter chocolate and liquorice with a touch of earthiness, bound by French oak. Rich and full on the front of the palate with black cherry and berry fruit on the middle palate. The finish is long and well-structured heralding a great wine with substantial ageing potential.
Vineyards for 2015 included the certified organic Warboys Vineyard surrounding cellar door, and the neighbouring Jones block further up the hill. The nearby Swann vineyard in Blewitt Springs, grown on ancient sand dunes, also provided parcels of stunning quality, as did the Cameron block with its cracking black Biscay clays just north of the township of Willunga. Each of these single vineyard parcels is exclusively hand-picked. The 2015 growing season in McLaren Vale was notable for extended periods where no rain fell. The region experienced an average winter rainfall, but no significant rain fell during August. Temperatures in late August were notably cold overnight delaying budburst. It continued to be very dry across our district through September, October and November with the lowest spring rainfall in the last 20 years. This led to very low disease pressure, but also reduced the natural vigor of the vines resulting in small canopies. Despite hot days through the first week of January, cooler than normal conditions from the second week onwards resulted in the coolest January days experienced across the state since 1992. Yields for 2015 were generally average or below average.
Hand sorted in our Vintage House small batch winery, each parcel is treated in a manner designed to enhance the inherent character of the individual vineyard. The Swann fruit was destemmed with the berries left whole. The fruit from the old vines on the Cameron block was destemmed and crushed into open-top oak puncheon barrels and fermented until dry. By comparison, the Warboys Vineyard fruit from the deep loamy soils of our grandfather vines was fermented with a small percentage of whole bunches placed in the bottom of the tank, with destemmed fruit crushed over the top. This adds structure and body to the resulting wine, and is a technique we also used with the fruit from the Jones block. All the separate wines were basket pressed into French oak puncheons and then cosseted in our cool cellars for 12 months. Then in early 2016, we selected only the best barrels, blending these together and returning to oak to create the final blend.