Dunsborough Hills Shiraz 2009 (12 x 750mL), Margaret River, WA.

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Liquor Act 2007: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor licence LIQP770010049
$15.99 per Bottle
$191.88 per case
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Overview

Our fruit comes from Karridale, in the south of the Margaret River wine region, and Yalingup in the north. The cool yet mild climate at Karridale grows Shiraz with pepper and spice characters, and the northern fruit adds richness and warmth. The wine was fermented with extended skin contact, and received the restrained influence of French oak. The oak is used to amplify the fruit flavours, rather than to make an overt statement.

Region:
WA - Margaret River
State:
Western Australia
Country:
Australia

Winery Tasting Notes

Aroma/Palate

Lovely pepper and spice, with a rich, generous middle palate and a very long finish. Medium to full, with no aggressive tannins, the wine is a lovely drink at this young age.

Cellaring

It will continue to develop in the bottle, and will last for many years. The screwcap closure means that ageing will not produce bottle

variation.

Vintage
2009
Region
WA - Margaret River
Grape Style
Shiraz / Syrah
Closure Type
Screwcap closure

Winery Profile

The Dunsborough Hills collection of Western Australian table wines have two defining styles - whites which are essentially dry, relying on fruit rather than sugar to drive flavour, and reds where oak is restrained and once again the fruit dominates the wine.

Most of the fruit is sourced from four vineyards in the Margaret River region. In 1995 and 1996, 50 acres were planted to Sauvignon Blanc, Chardonnay, Semillon and Shiraz. In 1997 a further 50 acres was planted, more Shiraz and Semillon, plus Merlot, and Cabernet Sauvignon. Malbec and Merlot were planted in 1998. Verdelho and additional Cabernet Sauvignon are sourced from Willyabrup, in the north of the Margaret River region.

Viticulture is carried out with one objective - to grow fruit of the highest quality. Yields are kept low so as to get maximum flavour intensity. Pest control for slugs, snails and beetles is done by chickens and ducks, minimising the use of chemical sprays.

The wines are made at two wineries in Margaret River - Evans and Tate (Richard Rowe), and Flying Fish Cove. Some reds are crushed, chilled and tankered by road train to Watervale, SA, where David O'Leary makes the wine.

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