MICHAEL HALL ADELAIDE HILLS SAUVIGNON BLANC 2016, PICCADILLY
Grown on the steep east-facing hill block in Summertown and the short rows at Ironstone Road. This barrel fermented Sauvignon Blanc combines blackcurrant, elderflower, peach, flint and citrus characters with a subtle viscosity.
For wine nerds like me: A warm and dry winter of 2015 brought on an early growing season. Average summer temperatures followed and the Hill Block was hand-picked on 26 February 2016. Most was pressed to French oak barrels (33% new, Damy) while 10% was left on skins and fermented in tank before pressing to barrel. Nine months on lees, fined and filtered.
Bottles Produced: 1830 | Alcohol: 13.3% | RRP: $35.00
MICHAEL HALL ADELAIDE HILLS CHARDONNAY 2016
Ben Anderson’s vineyard performed brilliantly in 2016, the fruit showing a pronounced grapefruit core, limpid minerality and fine acid line. Situated at 560 metres elevation in Lenswood this vineyard ripens through cool summer days and crisp nights. Notes of almond meal are combined with touches of green apple, kiwi fruit and cucumber to a finish of lemon pith acidity
For wine nerds like me: 2016 was an early season due to poor winter rains and a warm spring. Hand-picked on 24 February, wild yeast barrel fermented, 60% malolactic, 11 months in French oak barriques and puncheon (Damy, 36% new).
Bottles Produced: 1730 | Alcohol: 13.2% | RRP: $50.00
MICHAEL HALL ADELAIDE HILLS PINOT NOIR 2015, PICCADILLY
The Bonython Vineyard sits at an elevation of 510 metres in the Piccadilly Valley, its humus and quartz soils sustaining the vines through cold nights and cool days. Earth, smoky truffle, tart cherry, dry rosella tea (Karkade if you’ve been hanging out in Egypt!), violets and Aperol.
For wine nerds like me: 2015 was a very early vintage due to poor winter rains and a warm spring. Rain in early January brought respite and four weeks of ideal, cool weather, hand-picked on 27 February and 6 March, wild yeast fermented, 38% whole bunch, 10% long maceration (54 days), pressed to barrel, 11 months in French oak (15% new).
Bottles Produced: 1360 | Alcohol: 13.2% | RRP: $47.00
MICHAEL HALL BAROSSA VALLEY ROUSANNE 2015, GREENOCK
The Roussane grape owes its name to the reddish or russet bloom it develops on its skin as it reaches full maturity. Difficult to grow, susceptible to wind damage and mildew, this grape is late ripening and ideally suited to the Barossa climate.
For wine nerds like me: Hand picked on 12 February, destemmed and pressed, wild yeast barrel fermented, 25% Malolactic, ten months in French Oak Barriques (damy), racked to tank, fined and filtered.
Bottles Produced: 2010 | Alcohol: 12.8% | RRP: SOLD OUT
MICHAEL HALL BAROSSA VALLEY SHIRAZ 2015, STONE WELL
The Triangle Block displays the terracotta-red, iron-rich soils found in parts of the north and west Barossa and is managed under bio-dynamic principles. A warm and dry winter delivered early budburst followed by average summer temperatures. Violets and boot polish on the nose, black cherry and olive on the palate, bright and vibrant with assertive, powdery tannins.
For wine nerds like me: The Triangle Block was hand-picked on 9 February, all destemmed and fermented by indigenous yeast, 40% in closed puncheons. Matured for 21 months in French oak (12% new), unfined and unfiltered.
Bottles Produced: 3260 | Alcohol: 14.4% | RRP: $50.00
MICHAEL HALL EDEN VALLEY SYRAH 2015, FLAXMAN'S VALLEY
The Naimanya vineyard sits high in the Eden Valley at 520 metres altitude, on the south-west fringe of the tiny sub-region known as Flaxman Valley. The soils are sandy loam, gravel and quartz over clay. Its altitude and soil structure allow a long, slow ripening season typically generating marked spice and floral characters. Vivid carmine red, sweet blueberry and redcurrant, dark chocolate, violet and rose scented, delicate talcy tannins, star anise and black pepper finish.
For wine nerds like me: A warm and dry winter of 2014 brought on an early growing season. Average summer temperatures followed and the vineyard was hand-picked on 20th March, fermented in open fermenter (destemmed) and 15% in closed puncheon (whole bunch with long maceration), matured in French oak (10% new) for 20 months. Unfiltered.
Bottles Produced: 3940 | Alcohol: 14% | RRP: $50.00
Sang de Pigeon
SANG DE PIGEON "BLANC DE PIGEON" ADELAIDE HILLS 2015
Sang de Pigeon (Pigeon's Blood) is a nod to my former life as a jewellery valuer. It's the trade term for the colour of the finest rubies. This white blend is named 'Blanc de Pigeon' and in the culinary world means Pigeon's Breast, the best meat from the bird.
For wine nerds like me: A blend of 75% Chardonnay from Piccadilly and 25% Sauvignon Blanc from Echunga, all wild yeast barrel fermented, ten months on lees in french oak barriques (Damy), fined and filtered.
Bottles Produced: 2950 | Alcohol: 13.3% | RRP: $28.00
SANG DE PIGEON ADELAIDE HILLS PINOT NOIR 2016
Sang de Pigeon (Pigeon's Blood) is a nod to my former life as a jewellery valuer. It's the trade term for the colour of the finest rubies, invariably from the Mogok Stone Tract in Myanmar. The precious grapes for this wine come from distant lands far to the south-east: the elevated vineyards of South Australia's Adelaide Hills. Rose and rosemary, ripe cranberry and drying talcy tannins.
For wine nerds like me: A warm, dry winter and hot spring brought on another early vintage. Rain came in late January and average summer temperatures followed. From the Mawson Rd and Quarry Block vineyards in Lenswood. Hand-picked on 20 February and 1 March, wild fermented in open fermenter with 17% whole bunch and 12% long maceration. Matured for 11 months in French oak.
Bottles Produced: 5480 | Alcohol: 13.5% | RRP: $30.00
SANG DE PIGEON BAROSSA VALLEY SHIRAZ 2015
Sang de Pigeon (pigeon’s blood) is a nod to my former life as a jewellery valuer. It’s the trade term for the finest rubies, invariably from the Mogok stone tract in Myanmar. The precious grapes for this fragrant and deeply coloured wine were grown far to the South-East, in South Australia's Barossa Valley.
For wine nerds like me: Grown on reddish brown earth over sedimentary bedrock on the Seppeltsfield/Greenock boundary. Picked on 27 February, crushed to truncated oak vat and open fermenter, pressed and matured in French oak barrels for 20 months, blended with 15% Eden Valley Shiraz. Bottled without fining or filtration. Bright fruited, this Shiraz balances plum, red cherry, mocha, warming spice and chalky minerality.
Bottles Produced: 6230 | Alcohol: 14.4% | RRP: $30.00