Robert Parker 95 points!
The Hanisch vineyard was planted in 1972 and consists of only 8 rows of Shiraz. During vintage Rolf will visit the vineyard daily until harvest at between 14 and 15 Baume at which time the grapes are always flavour ripe.The grapes are fermented in one batch and the fermentation is managed for at least 6 to 8 days on skins. Then the grapes are pressed and the free run juice is added back. During the fermentation some of the juice is fermented in new oak barrels for 24 hours and then pumped back into the fermentation. After the ferment is complete Rolf will let the secondary malo-latic fermentation occur naturally in the barrel. Then in the following January all the barrels are tasted and there will be a blend of the 'like' barrels. These blends are put back into oak for another 12 months.
'A deep red-purple, this is a very rich fruit-forward wine, showing some oak and spice.An immediate attack of fruit with depth.It is not overpowering, but harmonious, with a rich core of firmness that makes it stand out.A great wine with harmony and depth, and a lovely persistence of fruit'
Rolf Binder.
Robert Parker 95 points!
'Binder's flagship offering, produced from a vineyard planted in on sandy, gravelly, loamy soils, is his Shiraz Hanisch. The 2004 was aged in a combination of French and American oak, more than half of which was new. It boasts a beautiful blue/purple color, great stuffing, and a fabulous perfume of crushed rocks, smoked meats, blackberries, cassis, and flowers. This thick, opulent, powerful Shiraz needs 4-5 years of cellaring, and should drink well for 20-25.'
Robert Parker, Wine Advocate #167 (Oct 2006).
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Country:
Australia
Region:
SA- Barossa Valley
Variety:
Wine Red - Shiraz
Size:
750mL
