2013 Old Vine Reserve Shiraz

2013 Old Vine Reserve Shiraz

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Seville Estate 2013 Old Vine Reserve Shiraz                  

Winemakers Comments:   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 pour due to the stress and the 400kg was picked on the 13th March, bunches had tiny berries but good concentration and flavour.     


Fruit was handpicked (with bunch selection done in the vineyard) de-stemmed into an open bin which were then tipped into a 2.5t open fermenter (avoiding the use of pumping). 26% whole bunches were also added and then chilled for a pre-ferment cold soak for 4 days.  Fermentation started naturally with hand plunging daily and completed in 7days. The wine was then pressed off skins and inoculated for MLF, then run directly to barrel (500L, 300L and a 225L used). Around 60% new french oak was used to mature the wine for 12 months. The wine was then carefully racked and bottled without fining or filtration.

Tasting Notes:                     

The wine is beautifully perfumed showing cherry fruits, cinnamon/nutmeg spice and pepper. The palate is complex, lush and rounded with red berry fruits and black pepper. The whole bunches add fragrance and savourness while balancing the fruit sweetness and tannins. The finish is long and elegant with velvety tannins and fine acidity. 

Technical Data:                    Alcohol: 13.8%     Ph: 3.52   Acidity: 6.0 g/l


96 Points                        James Halliday’s Wine Companion 2016

94 Points                        Rob Geddes (Australian Vintage App)

Gold                               Royal Sydney Wine Show 2016 (Top Gold in class)

Gold                               Royal Melbourne Wine Show 2015