Signature Collection Coonawarra Shiraz 2016
To celebrate our continued partnership with the Formula 1® Australian Grand Prix, St Hugo Chief Winemaker, Peter Munro has released a limited edition 2016 St Hugo Coonawarra Shiraz that reflects on our shared characteristics of power and elegance.
James Halliday 2020 Wine Companion 94 pts: “This is a very good wine, dense and powerful, with a savoury makeup, but has ample reserves of tannins and blackberry fruits to guide the wine through its lengthy development.”
Generous and balanced with distinctive red fruit and excellent regional and varietal integrity.
Bright dark red with vibrant crimson hues.
Fresh red fruits of cherry and crips plum, balanced with spicy, mineral, earthy notes.
Spiced blue and red fruits, elegant tannins, crisp minerality and integrated subdued barrel characters.
IDEAL DRINKING WINDOW
2020 - 2028
Sourced from a single vineyard in the centre of the famous Coonawarra region, this is a unique expression of the famous red dirt of Coonawarra on the Shiraz variety.
A dry Spring, with warmer than average temperatures meant that early development progressed quickly. Slightly above average temperatures towards the end of the growing season and a couple of helpful rain events ensured even and consistent ripening resulting in generous flavours and decent yields.
The grapes were harvested and then fermented in a closed static fermenter where fermentation was controlled between 20 and 28'C with time on skins was carefully monitored to allow the wine to develop power without compromising their elegance or freshness. Following pressing the wine was matured in French oak, with 70% being new, to highlight the elegant structure and floral expression of this unique Coonawarra Shiraz. Total maturation in oak was 17 months with a rack and return post malolactic fermentation. Each barrel wsa assessed for quality and appropriateness of wine style with only those best suited being utilised in the final blend. Further maturation in bottle post bottling is utilised to allow the wine to integrate further prior to release.
Total acid: 6.6 g/L