Hugh and Mary bring you their own unique trio of wines, a Grenache, a Shiraz and a Pedro Ximenez in honour of their forebear, Richard Hamilton.
|HAMILTON 1837 GRENACHE 2016||The Grenache is sourced from the south west of the region. Aromatically it is intense in the way that only Grenache in McLaren Vale can be, but the key factor that makes this vineyard perfect for the Bloodline series is the amazing structural depth that it manages to achieve. There is an amazing duality in that it is fresh, perfumed and alive but there is also such amazing depth and length to the palate. In part, the perfume is the result of the 30% wholebunch fruit included in the ferment but there is a very defined varietal lift that insists the wholebunch character is far from the whole story. The tremendous fruit character is carefully held in check by the assertive palate structure.|
|HAMILTON 1837 SHIRAZ 2016||The Shiraz is the product of three separate vineyards. The key to the blend, and almost half of the total is a vineyard on a steep slope at the northern extreme of McLaren Vale. With the boundary of McLaren Vale just a short distance from the edge of the plot, this is the most elevated and also the most lifted of the Shiraz in the blend. To this, we added roughly 25% of the best block in our Black Sheep Vineyard, Block 4. Although normally reserved for our Black Blood III, it added so much intensity to the blend that it proved irreplaceable. A third component was necessary to add depth to the palate and to complement the high tone aromatics. The answer lay in the middle of our Church Block in the 21 rows of Shiraz that usually make Black Blood II. The generosity of the palate grounded the flightiness of the other two shiraz, easing them into a satisfying whole.|
|HAMILTON 1837 PEDRO XIMENEZ NV||Voluptuous, intense and sustained, the Pedro is a masterpiece made possible only by time and patience; so long in fact that the wine has long ago outlived the vineyard that made it. If given the chance it will outlive all of us as well. Over many years the original base has been over-blended multiple times, with lengthy periods of rest between better known as the Solera system, building phenomenal depth of flavour and viscosity. The cumulative effect of many years of slow evaporation has concentrated and enhanced the character. A fitting respect for its rarity is achieved at the end of the bottle as you try to extract every last drop, knowing that there isn’t any more where this came from.|