Oliverhill Mount Benson Shiraz 2007

Oliverhill 'Mt Benson' Shiraz 2007 92 pts Stephen Tanzer Fleshy and sweet, offering palate-staining red and dark berry preserve flavors, fully absorbed tannins and good lift.

Tasting Notes

The dry conditions during spring resulted in severe frost attacks on this vineyard.With no frost protection in place at the time, the vines were burnt several times resulting in the very low yield. A large Frost Fan has since been installed providing some protection for future vintages. Our first vintage from this estate, the fruit was harvested a little riper than we should expect in future frost protected years. The ‘Terra Rossa’ soils combined with a cooler maritime climate will produce a shiraz with rich fruit and elegance.

Food Accompaniments

Grilled red meats, mushroom dishes, lamb chops.

Awards, Reviews and other Notes

92 pts Stephen Tanzer’s International Wine Cellar (JR)
Deep ruby. Peppery, sharply focused black raspberry and cassis aromas are complicated by fresh flowers and smoked meat. Fleshy and sweet, offering palate-staining red and dark berry preserve flavors, fully absorbed tannins and good lift. A strong mineral note builds through the long, juicy finish. I really like this wine’s energy and cut.

90 pts Robert Parker Jr.'s The Wine Advocate (JM)
The 2007 Mount Benson Shiraz, sourced from a cooler region, exhibits a more elegant, racy style. The tannins are more refined and this is a Shiraz that can be enjoyed now and over the next eight years.
Oliverhill is an underrated source for back strapping red wines with plenty of personality.

Winemaker Notes

Harvest time is determined by flavour. The fruit is destemmed then crushed into 3 tonne open fermenters. The Shiraz is inoculated with Lalvin Syrah yeast. Hand plunging takes place four times a day or more. The wine is fermented to dryness on skins, average 12-14 days. It is then basket pressed, into tank and left overnight to settle, then into barrels, Barrels are a combination of Vicard and A.P.John. Malolactic fermentation takes place in barrel; the wine then racked three times over 12-18 months. The wine is then coarse filtered, sulphured and bottled. All processes take place on premise.

Chemical Analysis

Price

SKU

Varietal

Alcohol %: 15.2
Total Acid: 6.8
Free/Total Sulfur: 35/95
pH: 3.47
Residual Sugar:1

$35.99

7856

Shiraz