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Country of Origin & Region


Australia, Barossa Valley region

Steve Hoff

Steve Hoff Shiraz 2004

Steve Hoff Shiraz 2004 - 94 pts James Halliday's Australian Wine Companion 2007

Tasting Notes

Winemaker’s Tasting Notes: This Shiraz was made from 100% Shiraz grown at Marananga & Greenock, both areas renowned for producing exceptional quality Shiraz grapes. We feel our Shiraz over the last four years is the style we have been aiming at. Our vineyards are producing consistently high quality fruit and thankfully the seasons have been kind to us. The 04 Shiraz is once again a full flavoured intense wine with drink now softness, characteristics which makes this region famous, and the potential to live for years. Already drinking beautifully, this wine will reward with further cellaring.

Food Accompaniments

Food Accompaniments: Ideally suited to roast lamb, rare rump steak & in particular, dishes such as osso buco.

Awards, Reviews and other Notes

94 pts James Halliday's Australian Wine Companion 2007
"Excellent color, controlled alcohol brings the best out of a very good vintage; medium bodied, blackberry and plum, with hints of spice and chocolate, very good texture and structure."

90 pts. Wine Spectator, January 15, 2007
Lithe but still muscular, with ripe cherry, blackberry and exotic spice aromas and flavors that are balanced by hints of tomato in the background as the refreshing acidity kicks in.

89 pts. Robert Parker, Jr., The Wine Advocate #167
10/31/06. "The 2004 Shiraz was aged in 10% new and 90% used American oak. Its deep ruby/purple hue is followed by scents of blackberries, tar, flowers, pepper, and coffee beans. Consume this medium to full-bodied, supple Shiraz over the next 3-5 years."

Winemaker Notes

Winemaker's 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.

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Chemical Analysis




Alcohol: 15.0
pH: 3.62
Total Acid: 6.74
Residual Sugar: 0.52
Free/Total Sulfur: 18/50




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