2013 Tahbilk ESP Shiraz
The Collective Review
Established in 1860, Tahbilk is located in the premium central Victorian region of Nagambie Lakes. Purchased by Reginald Purbrick in 1925, his son Eric took over management of Tahbilk in 1931. Heading the winemaking for over 40 vintages until handing over to his grandson Alister in 1978, Eric was one of the early pioneers of varietal labelling in Australia and continued to be a strong influence in the direction of the Estate until his passing in 1991. Perhaps his greatest contribution to Tahbilk was to create the ‘Special Bin’ Shiraz in 1948 which was to be made, and continues to be made, from the best vats of a particular vintage. In 1952 a ‘Special Bin’ Cabernet Sauvignon was added to the range with both releases becoming known as ‘Reserve’ in 1985. In recognition of his achievements, these ‘best of a vintage’ wines now carry his name and signature ... Eric Stevens Purbrick.
- Producer: Tahbilk
- Varietal: Shiraz
- Region: Nagambie Lakes
- Alcohol: 13.5%
- Net volume: 750ml
- Vintage: 2013
- Cellar until 2038
Style GuideLight Intense
“With a vintage as highly regarded as 2013 for Estate reds, then a ‘best of’ release sets a high water mark indeed. There is a velvety richness to the plum, blackberry and mixed spice aromas and flavours of this 'Eric Stevens Purbrick' Shiraz release that are effortlessly in balance with earthy/cedary oak characters and seamless tannins delivering a wine of real distinction. Additional complexity will be realised with further time in the bottle out to 2033/2038. We have replicated an original Tahbilk label from the 1870’s for our ‘Eric Stevens Purbrick’ releases.”
Good early winter rains in 2012 followed the
autumn break but it quickly turned dry, with total
winter and spring rainfalls finishing well below
average. Vineyard managers were irrigating before
budburst with the heat continuing through January
with Australia’s hottest day record broken three days
in a row, and bushfires in the eastern States.
Harvest began on February 8th, the earliest date
since records have been kept, with the continuing
warm days (perfect for ripening at around 32
degrees) and warm nights meant all varieties
ripened steadily putting pressure on to bring in the
fruit at optimum ripeness.
Some late rain in February kept the lid on ripening
and meant that most of the whites were picked
before the reds started in earnest. Overall the wines
look remarkably good with crisp flavours in the
whites and good fruit concentration in the reds.
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