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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:
The Warboys Vineyard is believed to be one of the oldest planted in McLaren Vale. The Shiraz vines on the north-western corner of the vineyard (facing our cellar door) are dated by locals to have been established pre-Second World War, which their gnarled trunks seem to reinforce. More recent organic and biodynamic farming practices, in conjunction with judicious pruning, have allowed these old warriors to attain a new balance and begin to produce the stunningly concentrated fruit which we knew was their potential. Excellent drainage down the slope, combined with alluvial sand and loam over a limestone crust, provides the perfect base in which the roots are embedded. The southerly aspect and gentle breezes from the nearby Gulf St Vincent ensure they do not overheat.
Hand-picked on March 19th 2009, the whole bunches of Shiraz were cooled to 10°C before they were presented to the triage table at our winery. Here petioles and leaves, together with any shrivelled or damaged berries were removed before the grapes were destemmed and crushed into small 1⁄2 tonne fermenters. The must was then stored at 10°C, soaking the skins in cold juice extracting soft tannins and deep colour. The juice was then allowed to warm to 20°C and the fermentation sparked off, initiated by the indigenous yeasts lurking on the grape skins.
Each day the fermenters were hand-plunged up to 3 times a day, and this was occasionally supplemented by gentle pump-overs of the juice to extract more flavour and structure. Midway through ferment, we jumped in and crushed any remaining whole berries with our feet releasing more fruit sugars into the fermentation and gently extracting more structure into the wine.
Once the alcoholic ferment had finished, the skins were topped with dry ice (CO2) to exclude air. Each parcel was tasted daily until the flavour profile met our standards, and then the wine was drawn off. The skins were pressed in a wooden basket press, with the press wine added back to the free run. The wine was then decanted to large French oak puncheons, some of which were coopered in Burgundy and others in the Rhone Valley. The assemblage was determined in January 2011. We did not fine, nor did we filter the wine prior to bottling.
Deep purple with black depths.
Heady spice, liquorice and earthy aromas, together with some sandalwood.
A rich palate weight supports pepper, spice and liquorice, framed by cherry and chocolate.
Drink now until 2020.
Adelaide Review - Hot 100 - November 2013
“An honest homage to strength and purity. The concentration here is palpable. Not shy on oak-driven complexity, the fruit behind this wine is packed with power and presence.”
James Halliday Australian Wine Companion - 2014 Edition
"Deep purple-crimson; the bouquet exudes sultry black fruits, spice and dark chocolate, the luscious multilayered palate has exceptional mouthfeel, the fruit on a soft swansdown pillow of tannins, and a lingering finish. Has fi ned down marginally since
first tasted in April ‘12. An exceptional marriage of value and quality."
James Halliday Australian Wine Companion - 2013 Edition
The Tasting Panel - Anthony Dias - May 2013
"Smooth and rich with lovely plum, blackberry and spice; lush texture and vibrant flavours; long and juicy, balanced and lifted."
Wine Spectator Magazine - July 2013
"Ripe and smooth, this polished style delivers dark berry, sassafras and black tea flavours that linger effortlessly on the finish. Drink now through 2018."
Weekend Australian 'The Best of the Best' - 17.11.12
Weekend Australian - James Halliday - April 2012
also appeared in James Halliday’s Wine Companion Magazine "25 Red Hot & Rated Wines"
"Hand-picked; destemmed into half-tonne open fermenters; cold-soaked for three days; fermented at 20 degrees; hand-plunged and pumped over; final foot crushing of remaining whole berries; 18 months in French puncheons, 15% new; not filtered or fined. Deep purple-crimson; bouquet exudes sultry black fruits, spice and dark chocolate; the luscious, layered palate has exceptional mouthfeel, the fruit on a soft swansdown pillow of tannins, a lingering finish."
James Halliday Australian Wine Companion - 2013 Edition
Weekend Australian - Ray Jordan - 31.03.12
"Beautiful supple and effortlessly long shiraz from this excellent vintage. Aromas of savoury, earthy notes with intense gravelly, loamy shiraz fruit. The palate is supported by firm, grainy tannins and understated oak that allows the fruit to fully express itself Its still quite tight but there is an overriding generosity."
Wine Companion Magazine - James Halliday - April 2012
“20 Great Reds”
"Sourced from vines on the north western corner of the estate Warboys Vineyard, with a southerly aspect exposed to breezes from the Gulf of St Vincent, and matured in French oak; a barrel selection of 176 bottles ex French oak. It has exceptional mouthfeel, superb fruit in a soft swan’s down pillow of tannins, and a lingering finish."
2012 vintage - International Wine & Spirit Comp. 2013, Silver
2012 vintage - Perth Royal Wine Show 2013, Bronze
2010 vintage - Int'l Wine and Spirits Comp 2012, Silver
2010 vintage - Riverland Wine Show 2012, Bronze
2010 vintage - Royal Melbourne Wine Show 2012, Bronze/84 Points
2010 vintage - The Visy Great Australian Shiraz Challenge 2012, Silver
2010 vintage - Decanter World Wine Awards UK 2012, Silver
2010 vintage - International Wine Competition UK 2012, Silver
|Total Acidity||6.4 g/L|
|Residual Sugar||1.0 g/L|
|Bottled||10th February, 2011|