Robert Parker 98 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.
Robert Parker 98 points!
The blockbuster 2002 Shiraz Hanisch spent 22 months in French and American oak. A limited cuvee of 337 cases from one of the Barossa's most renowned vineyard sites, it possesses a dense purple color, extraordinary richness, an incredible perfume of creosote, blueberries, blackberries, and cassis, and velvety tannin that suggests great ripeness as well as wonderful integration of all its structural components. With full body, stunning depth, a multilayered mouthfeel, tremendous purity, and a 60+ second finish, this unevolved yet accessible Shiraz should hit its prime in 2-3 years, and last for 12-15 or longer. This is a brilliant Barossa Valley Shiraz!
Wine Advocate #155 (Oct 2004) Robert Parker
Country:
Australia
Region:
SA- Barossa Valley
Variety:
Wine Red - Shiraz
Size:
750mL
