|Region||Hunter Valley, NSW|
|Colour||Intense dark red brick with vibrant purple hues.|
|Aroma||Intense fruits of plum and blackberry, with dark chocolate and spice.|
|Palate||Delicious dark fruits on the front palate with a dense mouth feel giving excellent structure, balance and length.|
|Growing Conditions||After a dry winter and spring, light rains in December were a welcome relief to the vineyard. The warm dry flowering period lessened average crop levels, allowing the fruit to ripen slightly earlier than normal. The resulting crop was excellent, intense in flavour and aromatics and a depth of flavour and tannin required.|
|Vinification/Maturation||A tribute to the late Maurice O?Shea, the Mountain D is a full bodied dry red made to a particular style. The fruit was hand-picked and destemmed to open top fermenters. Cold soaked and fermented for 8 days on skins, before pressing to small format French oak at around 35% new. Blended to tank and bottled within 15 months.|
|Acidity (TA)||6.4 g/L|
|Bottles per Case||6|
|Last Tasted Date||05-05-2015|
|Peak Drinking||Drink now or will reward cellaring for up to 15 years|
|Recommended Food Pairing||Chateaubriand with bernaise sauce or jus lie|
Full-bodied in Hunter Valley terms, but medium to full-bodied at most by the standards of SA. Earthy blackberry fruit rides shotgun on the bouquet and palate alike, new French oak on its flank, firm, but ripe, tannins bringing up the rear. One of a brilliant posse of shirazs bringing Maurice O'Shea back to life.
The Mountain Range wines pay homage to O’Shea’s talent as a master blender. He had an astounding ability to make and recognise small unique parcels. And depending on what style they were – light bodied, medium bodied or full-bodied, O’Shea gave each of them different code names: Mountain C, Mountain A and Mountain D.