There is a wonderful lift to this wine; dark ripe rich and sweetly spiced, intense black cherries, and lifted rose petals; this wine has density and freshness with serious concentration. Spice notes are there in abundance displaying both white and black pepper, fresh coffee notes and dark chocolate.
This is a rich wine which has a wonderful elegance. There is a big explosion of concentrated dark bramble patch fruits, displaying density, freshness and incredibly fine skin tannins. The mid palate is full and long, the after palate tightens up displaying chocolate savoury tannins. This wine needs some time, 3 years maybe but in my opinion it is up there with the best Dalwhinnie Moonambel Shiraz we have made.
Optimum drinking within three to five years of vintage.
The 2015 vintage was a cracking year. In fact it was probably the best vintage we have had in the last 10 years. The previous growing season gave us a good fruit set so an average yield of 1.5 tonnes per acre with little rain and plenty of sunlight, and the grapes were of a very high quality.
Grapes were picked at optimum ripeness ie. 13.0 – 14.0 Baume over two passes. The grapes were crushed, de-stemmed. Inoculated and fermented in small open fermenters. Temperature is controlled at around 26 degrees C. After a 7 day ferment there is a further 2 weeks of skin contact post alcoholic fermentation. The wine is then pressed out in a large pneumatic press then pumped into French oak barriques for 17 - 18 months oak maturation. The wine is filtered and bottled in November the following year.
Pyrenees Region, Western Victoria, Australia
“Dalwhinnie seldom misses the target, and certainly didn’t in ’15. This has Rolls Royce power, with no need to flaunt it. Black fruits of all descriptions have a (fruit) sweet edge that is quite delicious, the mouthfeel supple the palate of effortless length, French oak just a cog in the engine.” 96 Points