Single Vineyard Series
2015 Hart & Hunter Ablington Shiraz
What big shoes to fill, after the sensational vintage of 2014, we are pleased to say, our next release of this beautiful vineyard stands up just as well in its own right. It was an interesting year with some highs and some lows on the weather front, but ultimately it comes down to the vineyard management practices, and what kind of material there is to work with in the winery. The seasons are definitely shifting on us in the Hunter, with mad rainfall one minute followed by dry, hot weather. Lucky we thrive on a challenge!
Provenance & Vinification
The Ablington Vineyard has shown us how it can withstand a variety of conditions to still produce amazing quality fruit, and 2015 was no exception. A north-east facing vineyard with rich free draining soils, has produced a wine of true Hunter style, with the hallmark characteristics of this vineyard and soil. Spicy and savoury, this wine has it all to offer.
The light/medium clay soil of this vineyard tends to stay cooler and retain water better, giving us sumptuous fruit, with underlying structure and weight. The fruit was partly handpicked and partly machine harvested on the 11th of February, we crushed and de-stemmed the leaving it to cold soak for 3 days for maximum colour extraction. The juice was inoculated and fermented on skins in open stainless fermenters, with plunging 3-4 times per day. At completion of ferment, the wine was racked into a mix of new French and 1 year old oak barrels for approximately 9 months.
The 2015 Ablington is fine and elegant with lovely spicy and savoury characters dominating. Bright ruby red in the glass, the nose opens up with perfume and blossom, then settles into brooding chocolate moccha and black berries. On the palate, the wine is restrained yet firm and delicious with red berry and a hint of dried herbs.
We are eating this with porcini mushroom gnocchi with sage butter.
A great wine drinking now, but should see 7-10 years with careful cellaring.
Acidity: 6.7 g/l
Bottled 26th April 2016
Production: 260 dozen