2022 Underhill Shiraz
Medal One
Medal Two
Dark fruits and a little bit brooding in a mysterious way. Cool climate Shiraz; deliciously medium bodied. Think charcuterie, graphite and a generous lick of aniseed spice. Blue and black plum fruits bring a fruit concentration to the palate along with some liquorice spice layering in structure and complexity. Some cured meat and a whisper of smoky-char interest driving the back palate. Medium weighted and driven by fruit purity, oak just a faint background seasoning alongside a stalk grip interest.
Reviews
2 Merit Wine - The Real Review Wine Classification of Australia
Trophy Winner (The Angelo Puglisi Grand Champion Wine of Show), Royal Qld Wine Awards 2024
Trophy Winner (Best Red Table Wine of Show), Royal Qld Wine Awards 2024
Trophy Winner (Beast Shiraz Wine of Show), Royal Qld Wine Awards 2024
Trophy (Best Victorian Shiraz) 2023 Melbourne Royal Wine Awards
Gold Medal, 2023 Melbourne Royal Wine Awards
98 Points - 2025 James Halliday Wine Companion
95 Points - Huon Hooke, The Real Review
95 Points – Ryan Montgomery, JamesSuckling.com
Winemaking
Hand harvested, the bunches pass across a sorting table before processing either as whole bunches or whole berries. 50% of the block is fermented and matured in a 3500L upright oak cask containing 20% whole bunches and topped up for maturation with 100% whole bunch component. The remainder of fermentation in the Yarra Yering half-tonne open-fermenters, gently hand plunged twice daily. Air bag pressed to release the last fermenting juice from the many whole berries that remain. The wine then aged for 12 months; 50% in the 3500L three year old cask and 50% to French oak puncheons (500L); 10% new oak
Technical Data
Varietals: Shiraz
Region: Yarra Valley, Victoria, Australia.
Vines: A single block of Shiraz planted in 1973; 8 acres at the western end of the vineyard.
Cellaring: One of the Yarra Yering wines to give itself up sooner rather than later it will often look wonderful at 5-10 years of age. This vineyard has a proven pedigree and it will continue to evolve for many more years under suitable cellaring conditions should you want to leave it for 10+ years. When enjoying young, decanting can be advantageous.
Alcohol: 13.5%