Steve Hoff Shiraz 2006

Steve Hoff Shiraz 2006 92 pts Robert Parker Jr.'s The Wine Advocate -Full-bodied, plush, ripe, layered wine with gobs of savory fruit.

Tasting Notes

This Shiraz was made from 100% Shiraz grown at Marananga & Greenock, both areas renowned for producing exceptional quality Shiraz grapes. Our vineyards are producing consistently high quality fruit and thankfully the seasons have been kind to us. Like previous vintages this wine is a full flavoured intense wine with drink now softness, characteristics which makes this region famous. Showing rich ripe berried flavour, hints of spice, soft tannins. A wine soft enough to drink now or pop in the cellar for 6-8 years.

Food Accompaniments

Ideally suited to roast lamb and osso buco.

Awards, Reviews and other Notes

92 pts Robert Parker Jr.'s The Wine Advocate (JM)
The 2006 Shiraz received the same upbringing as the Cabernet. It is opaque purple-colored with an enticing perfume of smoke, meat, bacon, and blueberry. This leads to a full-bodied, plush, ripe, layered wine with gobs of savory fruit, well concealed tannin, and superior length. This in-your-face Shiraz will drink well for a decade.

91 pts Wine Spectator 6/15/09
Ripe and rich, with deep blackberry, plum and licorice flavors mingling for effect as the finish rolls on, finishing with fine-grained tannins. Drink now through 2016. 112 cases imported. 90 pts Stephen Tanzer International Wine Cellar (JR)
Ruby-red. Powerfully scented bouquet of cherry and blueberry preserves, smoked meat and dried flowers. Fleshy dark fruit flavors are weighty and velvety, with fully absorbed tannins and a late-arriving spicy quality. This is all about fruit and is already delicious, but it has the concentration and balance to reward cellaring for a few years.

Winemaker Notes

The fruit is harvested at optimum flavour concentration which is monitored twice weekly by the winemaker. When the best flavours have developed ( which tend to be between 14 and 15.5 B depending on the season) the fruit is machine harvested at night to minimise oxidation and retain fruit character. Fruit is de-stemmed and pumped to open fermenters with an aim of about 50% whole berries. The fruit is cold macerated for 24 - 36 hours before inoculation with a pure yeast culture, the must is also adjusted with tartaric acid at this stage. Initial fermentation temperature is 25-30C and then maintained at 18-20C until about 2B. The ferment is pumped over twice daily until 0B then drained and pressed. All pressings are added back and fermentation is completed in tank. On completion of malolactic the wine is racked and SO2 adjusted, with 2 further rackings prior to oak maturation.Barrels are topped every 4-5 months and SO2 levels checked. After 12 months all barrels are tasted and graded prior to emptying and final blending before bottling. The wine has minimal filtration prior to bottling.

Chemical Analysis

Price

SKU

Varietal

Alcohol %: 15.3%
Total Acid: 6.01
Free/Total Sulfur: 22/51
pH: 3.55
Residual Sugar: 1.6

$24.99

7888

Shiraz