エヴァンズ・アンド・テイト マーガレット・リバー ・シラーズ
EVANS & TATE MARGALET RIVER SHIRAZ
Evans & Tate Metricup Road Shiraz 2011
Size: 750 mL
A remarkably harmonious and silky Margaret River Shiraz, showing ripe spicy plum characters with fine tannins and youthful textural mouthfeel. Only the best quality fruit and oak used in this Shiraz.
About this wine
Colour: Deep, vibrant ruby red with a youthful purple rim.
Aroma: Ripe mulberry and spicy plum aromas with earthy, leafy notes. Savoury toasted brown spices and a touch of cedary oak from barrel maturation contributes layers of complexity.
Palate: A silky wine displaying typical Margaret River Shiraz elegant style and character. The fleshy ripe plum and mulberry flavours show purity and are complemented by nuances of brown spice and pepper. This wine shows great savoury complexity, balanced by fine supple tannins.
Wine Analysis: Alc/Vol: 14.8 % pH: 3.53 TA: 6.03 g/L
Winemaker: Matt Byrne
Last Tasted: 25-04-2014
Peak Drinking: Drinking beautifully now but with excellent potential for the next 5 to 8 years.
The dry, warm Spring of 2010 experienced in Margaret River coupled with a prolonged period of warm days (28-32°C) and warm nights from late Dec to early April resulted in an early vintage with quality good to excellent. This prolonged period of warm ripening conditions closed the gap between picks that are historically 2-3 weeks apart as in this vintage they were picked in the same week. The absence of heat spikes (35+°C) from Dec to April, like those experienced in 2010 has resulted in white wine quality looking marginally superior to that in 2010 in terms of aromatics and overall balance of alcohol, acidity and concentration of flavour.
Vinification and Maturation:
Fruit from our vineyards located in the central and northern part of the Margaret River wine region was selected to make our 2011 Metricup Road Shiraz. At harvest, select blocks of Shiraz were picked separately during the coolest part of the night to ensure the fruit reached the winery at the coolest temperature possible. Following harvest, this fruit was de-stemmed only (no crushing) and cold soaked in the fermenter for 4 days at 5°C prior to the commencement of fermentation to encourage stability of the colour and produce good tannin feel in the mouth. The balance of Shiraz parcels were picked during the day to ensure the fruit was 18-22°C which is the ideal temperature for immediate fermentation without cold soaking. The pressings were returned into the free-run to provide structure and body to the end wine. Once fermentation was completed each batch of wine was racked separately off lees to a combination of old American oak barriques and ~10% new French oak barriques to mature for 12-18 months. Following blending, the wine was lightly fined using fresh, local free-range egg whites and filtered once prior to bottling and maturation.