Winemakers Nick Haselgrove & Warren Randall
95% Shiraz co-fermented with Viognier.
This is one of the most exciting new producers we’ve ever been involved with. As Tim Atkin put it very pithily in The Observer: “Where is the excitement that Australia used to provide? ... Aussie wines are in danger of becoming the new liebfraumilch: bland, confected and boring. Retail shelves are dominated by virtually interchangeable brands, most of which are over-priced. (Or they are when they’re not being discounted by £1 or more, a favourite Aussie tactic.)”
Willunga 100 is in the McLaren Vale region, south of Adelaide. The wines come from a range of vineyards, including some over 50 years old, which can produce a magnificent array of aromas and flavours. In the 100-year old winery, modern equipment is used alongside traditional winemaking techniques, including open-top fermenters. With over 100 years of winemaking experience, Willunga 100 produces unique and distinctive wines, which capture the essence of the region.
Sandy soils provide lifted aromatics, and darker soils including ‘Terra Rossa’ types contribute to rich, bold tannins. All the vineyards are managed to produce the highest quality possible with only the best parcels selected for Willunga 100. McLaren Vale has a warm Mediterranean climate with a strong cooling influence from the Gulf of St Vincent.
Parcels of Shiraz were harvested in March. The interesting challenge is to hold the Shiraz blocks to be ready for the Viognier component which ripens slightly later (late March). It is important to ensure that Viognier is fully ripened to ensure quality integration with the Shiraz.Each parcel from the different vineyards was fermented separately, using a mixture of open fermenters and stainless steel pump-over tanks. A warm fermentation temperature combined with regular pump-overs and plunging ensured optimum extraction. Viognier was co-fermented with Shiraz in open fermenters where it was plunged and pumped over at least twice per day. Only the best parcels were selected to produce an opulent, structured wine, which was then matured in French and American oak. A small portion of the wine was fermented in new French oak to add complexity to the blend.
The 2005 vintage is regarded as a very ripe, strongly flavoured vintage with lots of colour, flavour, tannin and alcohol. It was one of the driest harvest periods on record with no rain during harvest. At this stage it is expected that the wines will have considerable life but with regional softness to allow early appreciation.
Deep red purple colour typical of this blend. A lifted nose of violets, blueberry and liquorice combines with a subtle note of musk and apricot from the Viognier. Cedar oak notes add complexity. A full, rich palate is reminiscent of dark fruits and chocolate with a long palate and crisp acidity.
Also available in magnums. Please call for details 01603 411466 or e-mail sip@harperwells.com