Seville Estate 2013 Dr McMahon Shiraz
Dr Peter G McMahon planted Seville Estate in 1972. The Dr McMahon label denotes wines of meticulous effort and care, a quality admired by his patients, which translated into his winemaking and viticulture after he retired from General Practice. The Shiraz is purely sourced from the original 1972 plantings. The block is one acre and produces low yields (2 tonnes/acre) of small berries and bunches.
The 2013 Vintage was a warm and moderately dry season. After a wet start in August, drier conditions and above average temperatures with below average rainfall followed through to Christmas. Good flowering and fruit set was achieved across all varieties, yields looked good. January was hot with only 4mm of rain falling; this brought a sudden dry spell which continued through February speeding up ripening, stressing vineyards and prompting irrigation. A brief rain period in late February dropped 50mm in two days (basically the total rainfall for the month) relieving some of the stress. This was followed by a heat wave in early March (3rd - 13th with temperatures above 30 degrees Celsius) which again prompted irrigation to retain good healthy canopies to protect the fruit from sun damage. Late March through April saw cooler temperatures but stayed dry with only 14mm falling in April. Luckily the sunburn damage was minimal and good vineyard management and sorting at harvest meant clean, healthy fruit came into the winery. Harvest commenced on the 21st February with sparkling base Chardonnay. Table Chardonnay was harvested during the 6th - 12th March showing good citrus fruits and great acidity. Pinot Noir was shorter 10th - 13th March with great fruit concentration and acidity. Shiraz was similar 4th - 9th April, though one block was slower, being picked on the 18th April. Great colour and depth while retaining low baumè with good acids. Cabernet yields were poor due to the stress, 400kg was picked on the 13th March, bunches had tiny berries but good concentration and flavour.
Fruit was handpicked early morning into small buckets (with bunch selection done in the vineyard). The cool fruit is brought into the winery where it is placed directly into two new 500L barrels (no de-stemming – 100% whole bunch). The fruit is then left for around 60 days on skins during which wild fermentation and wild malolactic fermentation take place. The wine and must is then drained out and pressed directly back to one of the 500L barrels. The wine is then matured for 10-12 months then bottled using no fining or filtration. This wine is 100% whole bunch, 100% wild ferment, 100% wild MLF, 100% barrel fermented using 100% new oak.
Dark crimson red with a clear hue. Densely complex with red berry and plum fruits, cinnamon spice and hints of background oak adding some sweetness and lift to the aroma. The palate shows refinement, medium weighted mouth fill and nice tannins (slightly grippy still) giving structure and length. The pepper comes after lingering with the acidity finishing the wine with elegance. A great Shiraz standing the test of time from a warmer vintage, recommend decanting and sitting beside a warm fire. Drink from 2020 onward, this wine will go the yards.
Technical Data: Alcohol: 13.4: pH: 3.57 Acidity: 6.0g/L