Why you'll love this wine?
Oozing with cherry and dark berry fruits, this spicy McLaren Vale Shiraz is layered with mocha, oak spice and licorice with finely integrated oak. Showing great depth and generosity, the palate is elegant and well defined. The tannins delicately wrap the fruit and guide it along the palate, resulting in a wine of exceptional length and character.
What are wine lovers like you saying...
“Very meaty on the nose. Spoonfuls of blackcurrant and blackberry jam. Bushels of blueberries, raspberries, lots of soft rich ripe fruit. A hint of toasty oak, but not dominating at all. High alcohol, but it bears it well, contributing to the rich, textured body. Creamy, almost nutty finish, leaving a very pleasant aftertaste. Tannins are ripe, and initially unnoticeable, but build for a nice sticky end.”
“This wine has depth, deep of scent, colour and flavour. Dark fruit, smokey spice and hints of tobacco. Nice treat for wine Wednesday.”
Who made this lovely wine and how...?
In 1988 Tony and Susie Parkinson acquired land on the rolling foothills east of McLaren Vale. The 32 ha (80 acre) grazing property, a prized piedmont position with commanding views over the waters of Gulf St.Vincent, promised all the elements for a great vineyard.
Named Penny’s Hill Vineyard after the hill at the base of which it is sited, the property was planted to vines in 1991 to a unique narrow-row configuration to maximise vineyard productivity and grape and wine quality.
Further vineyard acquisition followed. In 1993, the newly-planted Malpas Road property was purchased, followed in 1996 by an adjacent highly prized hay-producing paddock that was planted to vines and named Goss Corner.
In 1998, the original Goss family homestead, ‘Ingleburne’ was added to the Malpas and Goss properties to reconnect what had originally been one entire holding.
Now many years on, Tony Parkinson maintains ownership and management of the business with a dedicated team which includes younger son, James who is learning the vineyard ropes and elder son David, a filmmaker who contributes much to the aesthetic of the enterprise.
Sourced from the estate’s Malpas Road Vineyard, planted in 1991 on land which was originally referred to as ‘Bay of Biscay’. This is an obvious reference to the relatively infertile cracking, grey-black soil upon which the hand-tended Shiraz patch does its work. The fissures which occur as the black soil cracks apart, sever surplus root structure; a process which naturally lessens vigour and enhances ultimate grape quality. Other fruit parcels are sourced from the slightly higher elevated vines of the Penny’s Hill Vineyard. Detailed canopy management, judicious irrigation and passionate viticultural practices in both these high class vineyards contribute to this outstanding Shiraz.
To best reflect the variation in terroir across the vineyard sites, each Shiraz parcel is harvested, fermented and matured separately. Harvest commenced on the 14th March and the last parcel was picked on the 8th April. After 7-10 days on skins in open or static fermenters, wines were pressed and filled immediately to the finest French oak barrels. Each parcel was matured for 17 months prior to barrel selection and blending. The final blend consisted of 15% new French oak barrels and wine was bottled in November 2018.