Angove The Medhyk Shiraz 2015
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Wine Specs
Vintage
2015
Varietal
Shiraz
Appellation
McLaren Vale
Acid
6.1g/L
pH
3.47
Residual Sugar
<2g/L
Alcohol %
14.5
Wine Enthusiast
90
Wine Profile
Tasting Notes
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.
Vineyard Notes
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.
Winemaker Notes
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.
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