Cameron Hughes Lot 42 Shiraz Barossa 75 Year Old Vines(2005)

Taste: The color belies the youth of this wine with an attractive ripe cherry red rim and deep purple core. Aromas are more refined than you would expect from a vineyard of this age with intense forest fruit characters literally leaping out of the glass. With a bit of teasing you will see the white pepper and spice aromas but be prepared for the mulberry and red currant characters on the palate. A cleansing character of mint leaves and licorice flavours linger and testify that this wine is one that can be put down for quite a few years more if so desired. Deep, sensuous wine and an unbelievable deal.

Cameron read more...Confidential: Like Lot 38, this wine was a revelation. I remember my first impression was one of surprise that a wine of this quality would ever hit the “bulk” market. Credit/All Hail winemaker John for finding this wine for us.

Here are winemaker John’s notes:

While this may be the little brother to Lot 38, do not let that deceive you. There is nothing “little” about this younger sibling. In most regions around the world a vineyard of this age would be classified as “ancient”. While the Barossa Valley is recognized as a benchmark for shiraz around the world it has not always been easy to produce the grapes. The vineyards have survived everything that Mother Nature has thrown as well as the politically inspired “vine pull scheme” of the 1980’s where old low bearing vineyards were pulled out, hectares at a time, deemed as unproductive and without regard for what these vineyards are - history. These gnarled warriors have stood the test of time and still repay us with generosity and bounty. The winemaker tries to reciprocate the generosity with a wine that reflects the vineyard. In this particular case the vines are located in the southern end of the Barossa Valley on what is known as the floor area of the Valley and some lovely alluvial red earth is appropriate for the vines here. The grapes are hand picked in the morning just as the sun is rising to keep a slightly cooler temperature inside the berry. After gently crushing the grapes are selected wine yeast is used, one that has been tried as one of the most appropriate for Shiraz wines. Maturation was in American oak barriques (225 litres) for 14 months. Prior to bottling minimum filtration was used to prevent stripping of any flavour.    (hide)