2016 Dalwhinnie Moonambel Shiraz
The Collective Review
For over forty years, Dalwhinnie has been perfecting its craft and making wines from the glorious Pyrenees in Victoria. So it happens that when a challenging vintage comes along, they are well equipped. 2016 was one such vintage, conditions were difficult, and yields were meagre (almost 50% down from a typical year). However, do not confuse a problematic vintage with one of low quality. The grapes that remained were small and highly concentrated. As a result, the 2016 Moonambel Shiraz is bold, powerful and complex, perhaps the best we’ve seen in recent vintages. The intensity here means that this one will reward some time in the cellar for everything to come together, but boy, oh boy, is it a beauty.
Crushed and destemmed, 8-day ferment, 14 days post-ferment maceration, 17-18 months in French oak, (33% new). Full-bodied blackberry/black cherry fruits and substantial tannins need some years yet to resolve and let the fruit shine. Read more
Crushed and destemmed, 8-day ferment, 14 days post-ferment maceration, 17-18 months in French oak, (33% new). Full-bodied blackberry/black cherry fruits and substantial tannins need some years yet to resolve and let the fruit shine.
Deep, dark red/purple colour with a strong chocolate, vanilla, toasty barrel bouquet. Some hints of spices and herbs. The wine is full-bodied and drying, with lashings of powdery tannins and some smoky, cured-meat aromas. There's a slight dip in the middle-palate, but the overall impression is very satisfying. Refreshing acidity keeps the palate lively. Excellent shiraz.
- Producer: Dalwhinnie
- Varietal: Shiraz
- Region: Pyrenees
- Alcohol: 13.5%
- Net volume: 750ml
- Vintage: 2016
- Cellar until 2025
Style GuideLight Intense
There is a wonderful lift to this wine; dark ripe rich and sweetly spiced, intense black cherries, and lifted rose petals; this wine has density and freshness with serious concentration. Spice notes are there in abundance displaying both white and black pepper, fresh coffee notes and dark chocolate. This is a rich wine which has a wonderful elegance. There is a big explosion of concentrated dark bramble patch fruits, displaying density, freshness and incredibly fine skin tannins. The mid palate is full and long, the after palate tightens up displaying chocolate savoury tannins. This wine needs some time, 3 years maybe but in my opinion it is up there with the best Dalwhinnie Moonambel Shiraz we have made.
Every now and then mother nature challenges you like you wouldn’t believe to make beautiful wine in the Dalwhinnie vineyard. The 2016 vintage was one of those years. The previous six month growing season gave us below average rainfall which was a concern, but worse than that the flowers on the vines did not set well at all. This was a real concern as the yields were reduced by up to 50% on both red and white grapes. As the growing season progressed into 2016 we did receive some good rain, but some damage had been done with small clusters and tiny berries, although this gave us some of the darkest, strongest and most intense wine we have ever made. These wines need some time, and given at least a couple of years they will show you their true potential. They are colossal red wines! Grapes were picked at optimum ripeness ie. 13.0 – 14.0 Baume over two passes. The grapes were crushed, de-stemmed. Inoculated and fermented in small open fermenters. Temperature is controlled at around 26 degrees C. After a 7 day ferment there is a further 2 weeks of skin contact post alcoholic fermentation. The wine is then pressed out in a large pneumatic press then pumped into French oak barriques for 17 - 18 months oak maturation. The wine is filtered and bottled in November the following year.
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