Michael Hall Sang de Pigeon Shiraz - Barossa Valley
Closure: Screw cap
Bottle size: 750ml
The core fruit was grown on two vineyards in the Stone Well sub region of the Barossa. A dry winter and warm spring drove an early harvest despite average summer temperatures. Picked on the 24th and 29th February, 74% destemmed to open fermenter, 26% fermented whole bunch in closed puncheons. Matured for 21 months in barrel and blended with 15% Eden Valley fruit. Fined with egg white, unfiltered.
Dark-fruited, sarsaparilla, wild blackberry, bresaola and powdery-dry tannins.
The fruit for this beauty comes from the Stonewell sub-region of the Barossa with a small portion [15%] from Eden Valley. Dark fruited on the nose showing rich blackberry and spicy dark plum with enticing whiffs of cocoa and roasted coffee bean. This is very attractive to sniff on and very classic Barossa!
The palate echoes the nose with similar deeply set flavours that stain the palate, the gentle weight kept in check by good acidity and flashes of blue fruits from the cooler Eden influence. The oak too wraps nicely around the fruit without imposing itself and a lattice of powdery tannins grip and shape the long elegant finish.
Originally from the UK, I released my first vintage of Michael Hall Wines in 2008, bringing my wine dream to fruition after two decades of jewellery valuation in Switzerland. From Europe to the Barossa, I took this leap into the unknown, completing wine science at CSU and working stints in Australia with Cullen, Giaconda, Henschke, Shaw + Smith, Coldstream Hills and Veritas; in France with Domaine Leflaive, Meo-Camuzet, Vieux Telegraphe and Trevallon.
I have identified eight extraordinary vineyard sites across the Barossa Valley, Eden Valley and Adelaide Hills and have since pursued my passion for making thoughtfully produced wines, which provoke thought; individual, small batch, elegant wines made with passive interventions and meticulous attention to detail.
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