The Beauty Shiraz
The Beauty, a fitting partner to the Beast, is a wine of elegance…
Grown on the coolest block on the property and co-fermented with a touch of Viognier, the Beauty displays complex lifted aromatics, along with the softness and subtlety befitting a wine of this name.
Shiraz (co-fermented with Viognier) - Single estate
The Beauty Shiraz Tasting Notes
The Beauty block is grown at the lowest point of the Hentley Farm vineyard, directly on the banks of Greenock Creek. The western aspect results in a shaded morning; the low topographical position is where cool air settles; and the large gum trees surrounding the block create significant barriers to air movement, so cool air remains present well into the morning. This results in early morning air temperatures 2-3 degrees cooler than the higher Shiraz blocks.
A dry winter and early spring was relieved by 60mm of rain in the first week of November. Ideal climate through late spring and early summer provided perfect ripening conditions with no disease pressure, also bringing expected harvest dates forward. A warm December and most of January was followed by a 60mm rain event in the last week of January and a long spell of mild temperatures providing the vines with some much needed respite. This slowed sugar ripening down and thus providing increased flavour development. Harvest dates mostly returned to normality and the balance of seed and flavour ripeness was the best I have seen since 2010. - Winemaker, Andrew Quin
Shiraz and wet Viognier skins (3%) where combined at the weighbridge, destemmed only, and transferred to their fermentation vessel. A combination of inoculated and natural yeast strains performed the fermentation. After an initial temperature spike, 1/3 of the wine was sent to oak for fermentation off skins. The balance was chilled and returned over the skins where a minimal pump-over regime (1-2/day) was employed to ensure the softness of palate for which The Beauty is known. It was then basket pressed to a combination of new (35%) and old French barrels where it underwent natural malolactic fermentation. The wine spent a total of 16 months maturation in oak. No fining or filtration were used in the production of this wine – Winemaker, Andrew Quin
Analysis: Alcohol 14.5% Acid 6.4 pH 3.6
Peach, apricot and florals provide the lift while surrounded by blue and red fruits, white pepper and peaty earth sitting further in the background. This complex combination of flavours continues onto the palate with the blue/red fruits playing the leading role. Bright acid and tannin drive provide great focus down the middle, bright fruits providing the framework. Soft, expressive and complex.