Color, nose and palate
Tasting notes: Still a bright mid crimson red colour and not really showing signs of tiring after five years. The nose is quintessential Hunter Valley shiraz, aromas of blackberries, blueberries and mulberries, with the well judged oak playing a minor role. The extremely long palate is medium-bodied and dark fruited and a lick of chocolate.
Suggested food match: Red meat dishes and aged cheeses.
Cellaring potential: This wine has all the characteristics that are required for long term cellaring. 20+ years.
‘Alexander Munro’ Shiraz is our flagship wine and made from the best parcel of Shiraz fruit we receive each year.
Situated in Pokolbin, the ‘Ivanhoe’ vineyard is the Shiraz source for this wine and has been consistently our best Shiraz fruit source since 2001. The vines have an average age of 40+ years, with some much older and are dry-land grown.
Fermentation: Hand picked fruit, 50% with stems retained, was crushed into open vats and plunged twice daily to optimize flavour and tannin extraction. The wine was then lightly airbag pressed and transferred into French oak barriques of which 45% were new.
Maturation: After 20 months of maturation the wine was lightly egg white fined and then bottled with minimal filtration.
Alexander Munro was winemaker, Rhys Eather’s great-great-grandfather and these true reserve wines are released only in years that reflect the status of the label.
Winemaker’s comments: Until 2014, the 2011 vintage was being spoken about as one of the stronger vintages since the mid 1960s. In our view, 2011 is everything the 2014 vintage is and the red wines in particular will have spectacular cellaring ability.