www.hughhamiltonwines.com.au 2006 Jekyll & Hyde Shiraz Viognier Once in a while a blend comes along which is truly different. Shiraz – Viognier falls into this category as it is a blend of Australia’s most popular red grape variety Shiraz, with the obscure white variety Viognier (pronounced ‘Vee - On – Yea’). This is the new ‘in’ red wine blend of the 21st century and it is our ‘flagship’ wine. We grow the Shiraz on the original church block on McMurtrie Road and the Viognier on our adjoining Barry’s Block vineyard. The blend is 93% Shiraz and 7% Viognier. Both varieties were picked on the same day, then crushed and fermented together. The colour is a deep crimson and you can just detect the heady orange blossom scent of the Viognier over the Shiraz. Viognier does wondrous things to Shiraz. The berry character of the Shiraz is there on the palate, enhanced by some spicy stone fruit flavour from the Viognier. The wine spent some time in French & European oak barriques (225 litre casks), some of them new, to further integrate the flavours and complete the wine. It is a bi-polar wine which will delight lovers of interesting red wines with a difference. All of this begs the question for you to answer, which variety is Jekyll and which is Hyde? Estate Vineyards: Original Church Block & Barry’s Block Composition: 93% Shiraz 7% Viognier Harvest Date: March 15th, 2006 Grape Maturity: Beaume / Brix: Shiraz- Viognier 14.2 / 25.6 Bottling Date: July 12th, 2007 TA: 6.2g/l pH: 3.61 Alcohol: 16.0% Residual sugar: 0.4g/l
Transcript
www.hughhamiltonwines.com.au
2006 Jekyll & Hyde Shiraz Viognier
Once in a while a blend comes along
which is truly different. Shiraz – Viognier
falls into this category as it is a blend of
Australia’s most popular red grape
variety Shiraz, with the obscure white
variety Viognier (pronounced ‘Vee - On
– Yea’). This is the new ‘in’ red wine
blend of the 21st century and it is our
‘flagship’ wine.
We grow the Shiraz on the original
church block on McMurtrie Road and
the Viognier on our adjoining Barry’s
Block vineyard.
The blend is 93% Shiraz and 7%
Viognier. Both varieties were picked on
the same day, then crushed and
fermented together. The colour is a deep
crimson and you can just detect the
heady orange blossom scent of the
Viognier over the Shiraz. Viognier does
wondrous things to Shiraz.
The berry character of the Shiraz is there
on the palate, enhanced by some spicy
stone fruit flavour from the Viognier.
The wine spent some time in French &
European oak barriques (225 litre casks),
some of them new, to further integrate
the flavours and complete the wine. It is
a bi-polar wine which will delight lovers
of interesting red wines with a difference.
All of this begs the question for you to
answer, which variety is Jekyll and which
is Hyde?
Estate Vineyards:
Original Church Block & Barry’s Block
Composition:
93% Shiraz
7% Viognier
Harvest Date:
March 15th, 2006
Grape Maturity:
Beaume / Brix:
Shiraz- Viognier
14.2 / 25.6
Bottling Date:
July 12th, 2007
TA:
6.2g/l
pH:
3.61
Alcohol:
16.0%
Residual sugar:
0.4g/l
‘Jekyll & Hyde’ Shiraz Viognier
Hugh Hamilton is the 5th generation of a large wine dynasty and is regarded as the black sheep of the family. So when it comes to tasting his wines, you can expect to enjoy the difference. The black sheep experience is extraordinary. Hugh is a master of a most reprobate range of varieties from the classics to the more eclectic.
Hugh Hamilton Wines
McMurtrie Road, McLaren Vale, South Australia
P: +61 8 8323 8689 | F: +61 8 8323 9488
W: www.hughhamiltonwines.com.au
Vintage Estate Vineyards Region Grape Varieties 2009 Original Church Block McLaren Vale Shiraz (‘SH’; 93%) Viognier (‘VG’; 7%)
Background The blending of red and white fruit when picked is a trick learnt from France, where in some Cotes du Rhône vineyards the two
colours of grapes grow alongside each other. In our case they grow separately, but are picked on the same day and blended at the
crusher. The cool term for this is ‘co-fermentation’; a process quite different to blending ‘finished’ red and white wines. The small
amount of Viognier blended on the day of harvest contributes much more than the proportion suggests. They increase the
fragrance of the wine, and by adding tannins of a different kind to those found in the skins of the Shiraz, provide a depth and
even-ness of tannin structure which is quite different to that of ‘straight’ Shiraz.
Winemaker’s Notes Many people think that because white Viognier wines often show a distinct apricot note, a SH/VG will also be apricot-like. That’s
not our experience. Instead, we tend to see the influence of the Viognier as an extra layer of aroma: a spicy depth; or perhaps a
black plum note. But the real benefit is not in the aroma, but on the palate. Here we see where the tannins of the VG skins ensure
that the palate is rich, yet even and dry.
Colour Drink Inky purple-red. Drink now!
Bouquet It is tempting to focus on the esoterics of the VG, but that ignores the fact that this is a SHIRAZ! From the VALE! From some of
our BEST FRUIT! As such it is dark, brooding, tarry – but with the rich, ripe fragrance of the sun on small dark berries, leading to
aromas of dark plums, spice, and a hint of fruitcake. And then there’s the supporting French oak: notes of toast and coffee. Yum.
Palate Make no mistake: this is powerful stuff. But just ask Mohammed Ali: ‘powerful’ does not necessarily mean ‘massive’!
While this is rich, densely-flavoured and well-structured wine, with lovely concentrated depth, it is not a clichéd, overly-alcoholic
blockbuster. Instead, with its complex flavours, unmistakable generosity (typical of our home in the Vale), and dense dry tannins,
the Jekyll and Hyde is balanced. Cellar for a long time… if you can. (this note written May 2011).
Food Match Forget cheese. Forget olives. Get a really good rack of lamb, or a thick-cut, marbled steak (Wagyu sounds good to us). Cook it
rare, deglaze the pan with a dash of the Jekyll & Hyde, and drizzle this over the meat. Serve with a dish of crisp, brown, salted
roast spuds. If faint-hearted, add a dish of sautéed spinach.
Hugh Hamilton is the 5th generation of a large wine dynasty and is regarded as the black sheep of the family. So when it comes to tasting his wines, you can expect to enjoy the difference. The black sheep experience is extraordinary. Hugh is a master of a most reprobate range of varieties from the classics to the more eclectic.
WWW.HUGHHAMILTONWINES.COM.AU
SHIRAZ 92% VIOGNIER 8%If you are a wine geek, you know of ‘co-fermentation’; a process in which two varieties (in this case, red Shiraz and white Viognier) are picked on the same day and blended at the crusher. This produces a result quite different to blending ‘finished’ red and white wines. The tannin and fragrance of the small amount of Viognier are amplified by the process, and the resultant wine is more fragrant and shows greater depth and even-ness of tannin structure than we’d otherwise see. (We swiped the idea from the French.)
WINEMAKER’S NOTESOur most plush Shiraz-based wine, with extra perfume from co-fermentation of the Viognier with the Cellar Shiraz wines. Varietal Viognier whites are delicately fragrant: apricots, white flowers, stone fruits and gingery notes. Its influence in this case – as a blender with Shiraz – is greater on the palate than the nose, however. Here its tannins offer a note of gritty complexity, and fruitiness a gentle spicy depth, that make the blend genuinely fascinating.
PALATERich yet balanced; plush yet firm; with an unashamed emphasis on the perfume garned by co-fermenting Shiraz with Viognier. We also like using the word ‘plush’ for the Jekyll. But that doesn’t mean soft, necessarily, as our seriously good fruit has a serious structure to match.
BOUQUETA riot of red berries, jubes, spice, liquorice and toasty oak.
FOOD MATCHA classic dish of the Rhone region (where this blend hails from) is Chevreau a l’Ail et Herbes Sauvages. Otherwise known as baby goat with garlic and wild herbs. The English version doesn’t sound as fancy, but we’re sure it’s just as delicious!
HARVEST DATE25th February 2013
HARVEST METHODMachine
BOTTLING DATE3rd December 2014
2013
McLAREN VALE - ESTATE VINEYARDS
Hugh Hamilton is the 5th generation of a large wine dynasty and is regarded as the black sheep of the family. So when it comes to tasting his wines, you can expect to enjoy the difference. The black sheep experience is extraordinary. Hugh is a master of a most reprobate range of varieties from the classics to the more eclectic.
WWW.HUGHHAMILTONWINES.COM.AU
SHIRAZ 92% VIOGNIER 8%If you are a wine geek, you know of ‘co-fermentation’; a process in which two varieties (in this case, red Shiraz and white Viognier) are picked on the same day and blended at the crusher. This produces a result quite different to blending ‘finished’ red and white wines. The tannin and fragrance of the small amount of Viognier are amplified by the process, and the resultant wine is more fragrant and shows greater depth and even-ness of tannin structure than we’d otherwise see. (We swiped the idea from the French.)
WINEMAKER’S NOTESOur most plush Shiraz-based wine, with extra perfume from co-fermentation of the Viognier with the Cellar Shiraz wines. Varietal Viognier whites are delicately fragrant: apricots, white flowers, stone fruits and gingery notes. Its influence in this case – as a blender with Shiraz – is greater on the palate than the nose, however. Here its tannins offer a note of gritty complexity, and fruitiness a gentle spicy depth, that make the blend genuinely fascinating.
PALATERich yet balanced; plush yet firm; with an unashamed emphasis on the perfume garned by co-fermenting Shiraz with Viognier. We also like using the word ‘plush’ for the Jekyll. But that doesn’t mean soft, necessarily, as our seriously good fruit has a serious structure to match.
BOUQUETAn intense, spicy, red-fruited wine with an extra dash of perfume from the inclusion of Viognier. Hints of liquorice, baking spices, blackberries and mocha.
FOOD MATCHA classic dish of the Rhone region (where this blend hails from) is Chevreau a l’Ail et Herbes Sauvages. Otherwise known as baby goat with garlic and wild herbs. The English version doesn’t sound as fancy, but we’re sure it’s just as delicious!
HARVEST DATE14th March 2014
HARVEST METHODMachine
BOTTLING DATE14th October 2015
2014
McLAREN VALE - ESTATE VINEYARDS
Hugh Hamilton is the 5th generation of a large wine dynasty and is regarded as the black sheep of the family. So when it comes to tasting his wines, you can expect to enjoy the difference. The black sheep experience is extraordinary. Hugh is a master of a most reprobate range of varieties from the classics to the more eclectic.
WWW.HUGHHAMILTONWINES.COM.AU
SHIRAZ 93% VIOGNIER 7%If you are a wine geek, you know of ‘co-fermentation’; a process in which two varieties (in this case, red Shiraz and white Viognier) are picked on the same day and blended at the crusher. This produces a result quite different to blending ‘finished’ red and white wines. The tannin and fragrance of the small amount of Viognier are amplified by the process, and the resultant wine is more fragrant and shows greater depth and even-ness of tannin structure than we’d otherwise see. (We swiped the idea from the French.)
WINEMAKER’S NOTESOur most plush Shiraz-based wine, with extra perfume from co-fermentation of the Viognier with the Cellar Shiraz wines. Varietal Viognier whites are delicately fragrant: apricots, white flowers, stone fruits and gingery notes. Its influence in this case – as a blender with Shiraz – is greater on the palate than the nose, however. Here its tannins offer a note of gritty complexity, and fruitiness a gentle spicy depth, that make the blend genuinely fascinating.
BOUQUET & PALATEHeady and lush, without losing varietal definition. The Shiraz is supported and enriched by the Viognier. Roses, violets and thyme. The fine French oak lift is a perfect frame for this pretty picture. Aromatics play through the palate. Soft as a rose petal and as pungent as the flower. It combines an evocative mix of leather, light char, and cherry that persists for a very long time.
FOOD MATCHA classic dish of the Rhone region (where this blend hails from) is Chevreau a l’Ail et Herbes Sauvages. Otherwise known as baby goat with garlic and wild herbs. The English version doesn’t sound as fancy, but we’re sure it’s just as delicious!
HARVEST DATE20th February 2015
HARVEST METHODMachine
BOTTLING DATE21st September 2016
2015
McLAREN VALE - ESTATE VINEYARDS
Hugh Hamilton is the 5th generation of a large wine dynasty and is regarded as the black sheep of the family.
His daughter and 6th generation of the family, Mary, continues the legacy, making us Australia’s Oldest Wine Family.
The Black Sheep experience is extraordinary. Hugh is the master of a most reprobate range of varieties from the classics to the more eclectic. When it comes to tasting our wines, you can expect to enjoy the difference.
WWW.HUGHHAMILTONWINES.COM.AU
STORYElusive and fiercely independent Black Sheep wines that will not be pinned down. The Dark Arts is a range of wines from varieties that are not meant to go together, but work! They refuse to be part of the status quo; they are wine as art. Made off the grid in an unconventional style that is all about varietals in quirky combos.
If you are a wine geek, you know of ‘co-fermentation’; a process in which two varieties (in this case, red Shiraz and white Viognier) are picked on the same day and blended at the crusher. This produces a result quite different to blending ‘finished’ red and white wines. The tannin and fragrance of the small amount of Viognier are amplified by the process, and the resultant wine is more fragrant and shows greater depth and even-ness of tannin structure than we’d otherwise see. (We swiped the idea from the French.)
WINEMAKER’S NOTESThere aren’t many times I can think of when adding a lighter colour leads to a darker one but the Jekyll is just that kind of paradox. By co-fermenting the varieties the Viognier skins help the colour molecules to form more stable complexes, and thereby create a darker colour.
BOUQUET AND PALATEFragrant orange blossom, jasmine, and violets. Pulpy dark fruits, plums, dark cherries, and cedar. The palate rolls with toasty oak, peach notes, more plums, and firm French oak. The resonant, lingering palate manages to be both structured and soft textured – like a favourite pair of jeans.
