2014 Henschke Mount Edelstone Eden Valley Shiraz

Vineyard: The Mount Edelstone vineyard is situated in the Barossa’s Eden Valley wine region. Planted in 1912 by Ronald Angas, a descendant of George Fife Angas who founded South Australia. Unusual for its time, it was planted solely to Shiraz. The ancient soils are deep red-brown clay-loam to clay, resulting in low yields from over 100 year-old dry-grown vines. First bottled as a single-vineyard wine in 1952, it became recognised as one of Australia’s greatest Shiraz wines. The single-vineyard Shiraz grapes are grown organically and bio dynamically in the northern end of the Eden Valley wine region.

Season: The 2014 moon cycles put Easter quite late in the season, so the expectation of a late harvest prevailed until South Australia experienced its record number of heat days over 40 degrees in January. With rain falling in February it became one of the wettest February's in 44 years, with between 115 and 150 ml of rain. Fortunately, Eden Valley was still in veraison, which allowed the rain to replenish soils of much need moisture, particularly in the dry-grown vineyards. The yields appeared depressingly minuscule, due to a severe black frost in spring and cold windy weather during flowering in early December. Early picks of Shiraz after the heat wave were in response to vine stress. In summary, a challenging season with excellent quality but very low yields.

Winemaking: Matured in 92% French and 8% American (28% new, 72% seasoned) hogsheads for 18 months prior to blending and bottling.

Appearance: Very deep crimson with violet hues.

Aroma/Bouquet: Pure and complex, with lifted aromatics of violets, dark plums, fresh blackberries and blueberries, and the unmistakable Mount Edelstone signature aromas of crushed sage and cracked black pepper.

Palate: The palate shows incredible purity and balance, with rich plum and blackberry fruit flavours, rose hip floral and savoury spice notes, finishing long with lingering plum skin and sage, and layers of fine, silky tannin.

Food Pairing: Rib Eye Fillet and red wine jus, Beef Wellington and seasonal vegetables or Beef fillet and blue cheese sauce.

Alcohol: 14.5%

pH: 3.46

Acidity: 5.98g/L

Residual Sugar: NA

Production: NA

Cellar potential: 25+ years

Winemaker: Stephen Henschke




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