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Greenpiper
John George
Shiraz 2012
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***62% OFF!***
 
Rich and luxurious but with remarkable finesse, this Shiraz shows how beautifully the grape can be expressed in the far Western Australian outpost of Margaret River. Oozing with cassis and baking spices on the nose. Soft, harmoniously integrated tannins envelop a bounty of blueberries, prune, and mocha on the palate. This is a generous and welcoming wine, demonstrating both opulence and refinement.
 
92 Points - James Halliday!
"...lots of cherry and plum fruit within the oak palisade, and many people will enjoy the all-up flavour, the soft tannins being partly fruit, partly oak-derived."

Original: $50.00
Yesterday's Best Web:
(including cost of shipping*)
$50.00
Our Price(Delivered): $18.99
   
 
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  92 - James Halliday!
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UNIT SIZE 750.00 ml
VARIETAL: Shiraz
VINTAGE: 2012
GRAPE: Shiraz
COUNTRY: Australia
REGION: Margaret River
ALCOHOL CONTENT: 13.40 %
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Night Harvest Greenpiper John George Shiraz 2012
 
 
By James Halliday’s Australian Wine Companion 
Night Harvest John George Block No. 6 Margaret River Shiraz
Rating: 92
Drink By: 2030
Date Tasted: 25 Mar 2014
Alcohol: 13.40%
Winery: Night Harvest
Region: Margaret River
Variety: Shiraz 
Vintage: 2012
James Halliday - Published on 27 Jul 2014
Estate-grown, it was aged in French oak for 17 months. Although no information was supplied, it seems to me the oak was entirely or predominantly new, for it plays a major role on the bouquet and palate like; there's lots of cherry and plum fruit within the oak palisade, and many people will enjoy the all-up flavour, the soft tannins being partly fruit, partly oak-derived.
 
 
By Night Harvest
John George Shiraz 2012
 
Technical Details
Variety: 100% Shiraz
Region: Margaret River - Wilyabrup Sub-Region
Alcohol: 13.40%
 
Tasting Notes
Colour: Deep garnet red
Aroma: Fresh blueberries, orange blossom and white pepper.
Palate: A smooth palate dappled with hints of aniseed, orange zest and rose water. This finish is infused with cedar, mocha and spice.
Food Matching: Barbecued meats, steak, chocolate, Szechuan cooking and venison
 
Winemaking Notes
The fruit was harvested in Mid-April when the skin tannins are ripe and the flavours are bold. The fruit is de-stemmed with no crushing of the berries so that we begin “whole berry” fermentation. The whole berries seem to add some spice and complexity to the wine. Our Shiraz seems to enjoy relatively cool ferments, plenty of aeration and gentle treatment. The wine is gently pressed of skins, near dryness, based on taste. The bubbly purple wine finishes its fermentation in the presence of mainly French oak, with the smallest portion of American oak. The wine is racked when it has finished its malolactic fermentation, and then once or twice more over the season based on its individual requirements. This wine was matured and aged for 17 months before bottling during the Winter of the following year.
[Info provided by Votto Vines]
 
 
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