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Three Hills 1999 Shiraz |
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Picked |
April 8th |
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Yield |
6.6 tons per ha
Non irrigated vines on gravelly sands derived from native granites. |
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Alcohol |
15.3% pH 3.7 |
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Titratable Acidity |
5.9 grammes per litre |
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So2 at bottling |
27ppm free, 40 ppm total |
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Varieties |
100% Shiraz |
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Fermented on skins in a closed fermenter with daily pump for over 12 days |
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Barrel matured in French oak puncheons with an average age of three years for 12 months following malolactic in tank |
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Egg white fined and coarse filtered prior to bottling in November 2000 |
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Quantity made |
7490 bottles |
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Release |
October 2001 |
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Sensory notes |
Full flavoured Shiraz, matured in French oak. Very ripe in its flavours which are more akin to the Rhone than the Barossa. For the rest I lean on Robert Parker... |
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Three Hills 1999 Merlot |
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Picked |
April 6th |
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Yield |
11 tons per ha
Non irrigated vines on gravelly sands derived from native granites |
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Alcohol |
14.3% pH 3.7 |
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Titratable Acidity |
5.6 grammes per litre |
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So2 at bottling |
20ppm free, 30ppm total |
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Varieties |
100% Merlot |
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Fermented on skins in a closed fermenter with daily pump for over 14 days |
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Barrel matured in French oak barriques and puncheons with an average age of three years for 12 months following malolactic in tank |
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Egg white fined and coarse filtered prior to bottling in November 2000 |
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Quantity made |
5,478 bottles |
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Release |
December 2001 |
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Sensory notes |
A wine of lighter and more elegant framework that lies between the Cabernet Franc at one extreme and the Shiraz or Nebbiolo at the other. A volume of sweet fruit on the palate plays counterpoint to a considerable tannic grip. Finishes sweet and long. In my view the most attractive Merlot we have ever made. |
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Three Hills 1999 Charles Andreas |
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Picked |
Merlot and Cabernet Franc picked April 6th, Cabernet Sauvignon 13th April. |
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Yield |
Merlot 11.3 tons per hectare, Cabernet Sauvignon 4.14 tons per hectare and Cabernet Franc 10.3 tons per hectare
Non irrigated vines on gravelly sands derived from native granites |
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Alcohol |
14.3%, pH 3.75 |
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Titratable Acidity |
5.8 grammes per litre |
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So2 at bottling |
25pp free, 38 ppm total |
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Varieties |
A blend of Cabernet Sauvignon 55%, Merlot 22.5% and Cabernet Franc 22.5% |
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Fermented on skins in a closed fermenter with daily pump for over 14 - 16 days |
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Barrel matured in French oak barriques and puncheons with an average age of three years for 12 months following malolactic in tank |
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Egg white fined and coarse filtered prior to bottling in November 2000 |
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Quantity made |
12,925 bottles |
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Release |
October 2001 |
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Sensory notes |
The Cabernet franc plays a worthy part with this wine. Free of the herbaceous element that it occasionally shows to excess, it arrives with violets. The sweet elements of the Merlot grape enhance the berry flavour component from the Cabernet Sauvignon. The palate is long, delicious, soft but authoritative. |
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Three Hills 1999 Nebbiolo |
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Picked |
April 15th |
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Yield |
7.4 tons per ha |
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Alcohol |
14.3%, pH 3.85 |
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Titratable Acidity |
5.5 grammes per litre |
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So2 at bottling |
32ppm, 53 ppm total |
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Varieties |
100% Nebbiolo |
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Fermented on skins in a small open tank, plunged thrice daily for 7 days and pressed to a puncheon |
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Maloactic in wood and matured in a single French oak puncheon of ancient lienage. |
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Egg white fined and coarse filtered prior to bottling in November 2000 |
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Quantity made |
672 bottles |
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Release |
October 2001 |
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Sensory notes |
A complex wine of considerable interest. Opens with an aroma of fruits of the forest mixed with earthy characters from the forest floor. Herbs of the garden appear. The wine is full-bodied in its finish involving assertive briary tannins but is at the same time a full flavoured wine, soft in the mouth with good intensity of flavour that holds ones attention and keeps one coming back for more. |
