Mount Horrocks Shiraz 2009

£22.99

 

JancisRobinson.com

13th October, 2011

Richard Hemming, 16.5 points

Soft, round, lovely gentle fruit with some piquant pimento and dark chocolate.

TheWineDetective.co.uk

20th September, 2011

Sarah Ahmed

A Rhône fan, Toole has not looked to the traditional model of Australian Shiraz and this youthful medium-bodied example is distinguished by its bright, juicy blood plum fruit and (pleasantly) gentle grip of tannin. 

Gourmet Traveller Wine

1st October, 2010

Huon Hooke, 90 points

Plummy, essency aromas are fruit-driven and bold; the wine is full bodied and has a good solid tannin backbone.

natashahughes.com

28th September, 2011

Natasha Hughes, 16.5 points

This is a neat, tidy, self-contained wine.  Its focus and structure – linear tannins and fresh acidity – help keep its exuberant, darkly spiced fruit restrained.  The finish is long and harmonious, and has a pleasant earthiness.

Australian Wine Companion

27th July, 2011

James Halliday, 95 points

Bright crimson-purple; immediately shows the benefit of a single estate vineyard picked at the right time in a vintage where log jams were common; vibrantly bright fruit, fine tannins and a cleansing finish.

Wine 100 (AUS)

1st September, 2010

Tyson Stelzer, 93 points

Dark and restrained, a black plum skin texture is built through a proportion of whole bunches in the ferment, providing a fine, graphite-like tannin mouthfeel. Calm black fruits, black coal notes and subtle spice are supported by gentle oak. Will live long.

TASTING NOTE

Alluring deep dark fruit scents, lifted spice and fragrant perfume notes. Blackberry, blueberry and sour cherry fruits mingle with clove-like spice and brambly, tobacco-leaf, earthy notes on a mid-weight palate that is incredibly supple, gentle and long. A definitive example of modern Australian shiraz where ripeness and alcohol, tannin and oak are kept in check.

The fruit was hand picked and fermented to dryness on the skins to improve structure. 10% was whole-bunch, foot-crushed in open fermenters and the rest in red-wine fermenters, pumped over five times a day with maximum temperatures reaching 28-30°C. It was racked into barriques and aged for 18 months in French oak, of which 40% was new, the rest one and two years old.

13.5% abv

Mount Horrocks Shiraz 2009
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  • Mount Horrocks Shiraz 2009