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BASICS:
PRODUCER: Hugh Hamilton
VINTAGE: 2015
WINE: ‘Jekyll & Hyde’ Shiraz-Viognier
PRICE: $49.95 per bottle
REGION: McLaren Vale – South Australia
TECHNICAL:
GRAPES: 93% Shiraz & 7% Viognier
CLOSURE: Stelvin
ALCOHOL: 15.5%
BOTTLE SIZE: 750mL
CASE PACK: 6 x 750mL
ENJOY:
IDEAL TEMPERATURE: 15°C to 18°C
CELLARING: Drink now or within 6 years of vintage
WITH FOOD: The winemaker suggests Coq au Vin (simply, “Chicken with wine”). Who are we to argue?
PERFECT RECIPE: None other than Julia Child’s Coq au Vin – RECIPE
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JEKYLL & HYDE: PART OF THE “DARK ARTS” RANGE
From Hugh Hamilton Wines: “Elusive 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.”
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JEKYLL & HYDE: THE STORY
“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.)” –From the producer, Hugh Hamilton
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EXPERTS:
“A 93/7% blend, the shiraz vines dating back to ’47, the adjacent viognier of much newer origin. The two varieties are picked together and co-fermented with a 3-day cold soak, 6-day ferment and 5-day post-ferment maceration, matured for 17 months in French (23% new) and 2% new American oak. This is full-bodied, but moves deftly across the palate in a continuous stream of black fruits, dark chocolate and cedar, the tannins ripe and synchronous.” –James Halliday, winecompanion.com.au
95 / 100 POINTS
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