Oliverhill `Jimmy Section` Shiraz 2004 (1 x 3L Boxed), McLaren Vale, SA.

Varietal composition: 100% Shiraz

Wood treatment: 1/3 New, 1/3 One year old, 1/3 Two year old French Oak

Length of barrel maturation: 16 months

Winemaker's notes: The fruit is hand picked determined by flavour. The fruit is crushed-destemmed into 3 tonne open fermenters. The Shiraz is inoculated with Lalvin Syrah or D245 yeast. Hand plunging takes place four times a day or more. The wine is fermented to dryness on skins, average 12-14 days. It is then basket pressed, into tank and left overnight to settle, then into barrels, Barrels are a combination of Sirugue, Nadalie and A.P.John. Malolactic fermentation takes place in barrel, the wine then racked three times over 12-18 months. The wine is then coarse filtered, sulphured and bottled. All processes take place on premise.

Oliverhill `Jimmy Section` Shiraz 2004 (1 x 3L Boxed), McLaren Vale, SA.

Lot No: 0010-2473893

Varietal composition: 100% Shiraz Wood treatment: 1/3 New, 1/3 One year old, 1/3 Two year old French Oak Length of barrel maturation: 16 months Winemaker's notes: The fruit is hand picked determined by flavour. The fruit is crushed-destemmed into 3 tonne open fermenters. The Shiraz is inoculated with Lalvin Syrah or D245 yeast. Hand plunging takes place four times a day or more. The wine is fermented to dryness on skins, average 12-14 days. It is then basket pressed, into tank and left overnight to settle, then into barrels, Barrels are a combination of Sirugue, Nadalie and A.P.John. Malolactic fermentation takes place in barrel, the wine then racked three times over 12-18 months. The wine is then coarse filtered, sulphured and bottled. All processes take place on premise. (251509-2)

$29.67
per Bottle

$89
per package

Overview

Varietal composition: 100% Shiraz

Wood treatment: 1/3 New, 1/3 One year old, 1/3 Two year old French Oak

Length of barrel maturation: 16 months

Winemaker's notes: The fruit is hand picked determined by flavour. The fruit is crushed-destemmed into 3 tonne open fermenters. The Shiraz is inoculated with Lalvin Syrah or D245 yeast. Hand plunging takes place four times a day or more. The wine is fermented to dryness on skins, average 12-14 days. It is then basket pressed, into tank and left overnight to settle, then into barrels, Barrels are a combination of Sirugue, Nadalie and A.P.John. Malolactic fermentation takes place in barrel, the wine then racked three times over 12-18 months. The wine is then coarse filtered, sulphured and bottled. All processes take place on premise.

Region:
SA - McLaren Vale
State:
South Australia
Country:
Australia

Expert Reviews

95 points Robert Parker "The outstanding 2004 Shiraz Jimmy Section (100% Shiraz aged in French oak, of which one-third was new) exhibits a big, sweet nose of blackberries, licorice, pepper, and flowers. It’s a stacked and packed, opulent, moderately tannic effort with superb density and richness as well as a multidimensional mouthfeel and persistent finish. It should age beautifully for 10-15 years."

Winery Tasting Notes

2004 had a longer than usual ripening period, this was due to the region experiencing the coolest January in twelve years. This allowed the fruit to reach full flavour ripeness with excellent colour and tannin. The resultant wine exhibits blue and blackberry fruits with notes of melted licorice interwoven with bitter chocolate. The use of French oak has added structure and balance giving us a wine with a full mid palate and extremely good length.