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Dr William Thomas Angove established Angove Family Winemakers in 1886, however his first significant grape harvest was in 1893. The grapes for this harvest came from his own un-named home block in the foothills of Adelaide at Tea Tree Gully, and a vineyard called Warboys a few hundred metres down the road from his residence, owned by Henry Hall. The production from these two vineyards was the beginning of the first commercial harvest of the Angove wine business after seven years of experimentation and hobby winemaking.
To bring some of the history of the Angove wine business and the Tea Tree Gully region to our McLaren Vale vineyard on Chalk Hill Road the vineyard has been named the Warboys Vineyard.
The vineyard is certified organic and selected bio-dynamic principles are utilised. The single vineyard Warboys wines are only made in the best years and are a true reflection of terroir, encompassing the unique soil, site and season.
Wines in this range:
Our Warboys Vineyard in McLaren Vale lies in a small picturesque valley. Here the old Shiraz vines of the south facing slope complement the Grenache on the north facing slope. The Shiraz has its roots set in deep loam and river wash with some underlying alluvial clays. In comparison the Grenache draws nutrients from marled schist.
Shiraz yield in 2010 was a low 2 tonnes per acre. The 2009 to 2010 growing season was nearly perfect. The severe drought conditions of previous years relented somewhat and the vines looked healthy through the holiday months. Warm days and cool nights during January and February allowed the shiraz to mature perfectly before hand picking on 21st March 2010.
The rain in winter and autumn set the Grenache up well, however a couple of hot days in November led to a little shatter in the Grenache block which was flowering at this time. A small amount of green harvesting evened out the bunches that remained helping the vine to concentrate the flavours in the fruit that was left. Hand picking was carried out on 30th March 2010.
The Shiraz grapes were hand-picked and spread for triage pre-crushing into small ½ tonne fermenters, which were then placed in a cool room and chilled to between 5 and 10°C, where they stayed for 1 week macerating the skins.
When the Grenache arrived, we were then able to co-ferment a small parcel with some Shiraz. Cold Shiraz must was placed in the bottom of some small fermenters and the Grenache crushed in on top. This, combined with a couple of fermenters that had whole bunches of Grenache layered on the bottom onto which were crushed more berries, added complexity to the finished wine.
Both varieties were basket-pressed at the end of fermentation, with the press wine and free run being transferred to older French oak hogsheads and a 1 year old French puncheon. Assemblage was conducted in October 2011.
Red with some brick hues.
Licorice and spice from the shiraz combine with the berry fruit of the Grenache.
Direct and upfront fruit synergise with the lovely structure of the finish.
At least 12 years.
Wine Enthusiast Magazine - February 2014
"A 60-40 blend, this full-bodied, creamy textured, lush wine captures the sun of McLaren Vale without taking it too far. Vanilla, licorice and plum notes mark the nose, while the plummy flavours pick up mocha shadings before turning a bit fudge-like on the long, velvety finish."
Newcastle Herald - John Lewis - 24.07.13
"It is a garnet-hued and has berry pastille and bay leaf aromas. The front of the palate introduces smooth mulberry flavour, followed upon the middle palate by dried cranberry, rhubarb and spearmint fruit characters and coconutty oak. Earthy tannins hold sway at the finish."
Wine Spectator Magazine - July 2013
"Fresh and vibrant, with juicy, mineral-accented berry and currant fl avours, lingering easily on the lively finish. Drink now through 2017."
James Halliday Australian Wine Companion - 2013 Edition
Weekend Australian - James Halliday - April 2012
"Shiraz (62%) was hand-picked and cold macerated on skins for one week until the grenache (38%) arrived, the latter crushed onto a layer of cold shiraz at the bottom of the fermenters had whole bunches of grenache in the bottom, crushed grapes on top. Matured in older French hogsheads for 18 months. A model for those seeking to combine elegance with intense red fruit and spice with savoury blackberry and dark chocolate."
James Halliday Australian Wine Companion - 2014 Edition
"Best of Shiraz & Family 2014"
"Excellent colour and clarity; a 60/40% blend from two sections of the vineyard, each suited to the variety in question; the viticultural and winemaking choices have been exceptional. This is a role model for those seeking elegance to accompany intense
varietal flavours of the red fruits of the grenache and the black of the shiraz."
James Halliday Australian Wine Companion - 2013 Edition
Weekend Australian - Ray Jordan - 31.03.12
"Lifted floral notes of the grenache tend to dominate on the nose. There is a little cedar and earthy, savoury influence in there as well. The palate is powerful, with a striking linear line running deep through the sweet middle palate to a long finish. This is built with some extended cellar in mine. Has a rich dark chocolate palate with some nice vanillin and cedar character."
Wine Companion Magazine - James Halliday - April 2012
“20 Great Reds”
"Good colour; a 60/40% blend from two sections of the vineyard, each suited to the variety in question; the viticultural and winemaking choices have been exceptional. This is a role model for those seeking elegance to accompany intense varietal flavours of the red fruits of the grenache and the black of the shiraz."
2010 vintage - Sydney Royal Wine Show 2013, Bronze
2010 vintage - Int'l Wine and Spirit Comp 2012, Outstanding Silver
2010 vintage - Riverland Wine Show 2012, Bronze
|Total Acidity||6.2 g/L|
|Bottled||14th October 2011|