|Region||Hunter Valley, NSW|
|Colour||Ruby Red with violet hues.|
|Aroma||Floral and expressive red berries, vibrant spice and lovely Plum notes.|
|Palate||A delicate palate, intense in red fruits with beautiful seamless tannins. Long persistent flavours with a lovely balanced acidity|
|Growing Conditions||The lead up to 2016 was superb, beautiful cool and dry conditions through veraison providing excellent clean and healthy fruit and canopies. The wettest January since 1972 followed, testing winemakers patience, with picking pushed back to see this period out. After this a dry February allowed the land to lose the moisture and grapes ripen and vintage to be back on track. Picking was 1-2 weeks behind average with lower than normal crops and a lot of hand picking to mitigate any risks of disease.|
|Vinification/Maturation||A tribute to the late Maurice O’Shea, the Mountain C is a light bodied red made to a particular style. The fruit was hand-picked and destemmed to open top fermenters. Cold soaked and fermented for 6 days on skins, before gentle pressing to large format French oak at around 20% new. Blended to tank and bottled within 15 months.|
|Acidity (TA)||6.4 g/L|
|Bottles per Case||6|
|Last Tasted Date||04-05-2017|
|Peak Drinking||Drink now or cellar up to 10 years.|
Hand-picked, destemmed, open-top fermenters, 6 days on skins then pressed to French oak (20% new), aged 15 months. At first, this Shiraz didn't want to budge it was so tightly coiled. After a decent airing, it started to unfurl. Red cherries, pips and satsuma plums, pepper and dried herbs all subtly brought together. A lighter frame but more medium-bodied, savoury with a suppleness.
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.
|Dimensions||27 x 18 x 35 cm|