Very dark purple-black, clear and shiny.
The initial impression is of dark small berries freshly picked from the vine. Delve deeper and you get sandalwood, vanilla pod and black peppercorns.
The wine is medium-bodied but in saying that it has an incredible vinosity which has to be experienced to realise just how powerful this wine really is. The structure and flavours are monumental with a finish that goes on and on. One of the greatest Eagle’s made to date.
Optimum drinking within five to ten years of vintage.
The 2013 vintage was a warmer year with a bigger riper style of wine than you would normally see from Dalwhinnie. The wines have texture, fruit complexity and glycerol to make them absolute stand out wines.
The grapes for this wine were picked at optimum ripeness. They were then crushed and de-stemmed with a large percentage of whole berries, and put into a 5 tonne open fermenter. A cold soak took place for 3 days before the alcoholic fermentation started. Temperature was controlled at around 26 degrees C. After and 8 day ferment was complete a further 3 weeks skin contact was carried out to enhance maximum colour and flavour compounds. Wine was then pressed out in a large airbag press and
pumped straight to barriques for malolactic fermentation and 18 months oak
maturation. The wine is filtered and bottled in November the following year.
Pyrenees Region, Western Victoria, Australia
- Alcohol: 13.5%
- pH: 3.35
- Acidity (TA): 7.2 g/L
2020 james halliday wine companion
“Deep purple-crimson, not just any eagle, but one with the grace and power of the wedgetail eagle, Australia’s foremost avian symbol (emus don’t fly). Juicy blackberry, anise and a mix of spice and pepper are wonderfully fresh and mouthwatering thanks to the controlled alcohol and mouthwatering acidity.” 97 Points