No reserve on this auction.
The Hunter Valley makes some very elegant yet powerful Shiraz, and here is an excellent example with some nice bottle age.
Julia Harding’s 2014 note for Jancis Robinson:
The word ‘Paddock’ was often used by legendary winemaker Maurice O’Shea when naming his Hunter Valley vineyards and wines. And it’s from the high paddocks throughout the region that some of its best plantings can be found. The grapes were gently destemmed without crushing the berries. The grape must was held cold for 2 days prior to inoculation with yeast. Fermentation proceeded at cool temperatures initially, halfway through fermentation the skins were submerged and the temperature allowed to warm slightly. The ferment finished cleanly with a total of 12 days on skins before final pressing. The wine was matured in a combination of new and second use French and Hungarian oak for 22 months. Showing its age in the colour – garnet rim. Meaty, very fresh and has great elegance in the mouth. Silky, dry, fluid.
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