1995 Henschke Mount Edelstone Shiraz 750ml

*minor cellar scuffed Label

Producer tasting notes: (1995 vintage) "Deep crimson in colour with brick red hues. Enticing aromas of ripe red and blue fruits with characteristic savoury notes of sage and black pepper. The lush palate shows layers of texture, savoury fruit and velvety tannins and a long, fine finish." -?Henschke

Background

The Mount Edelstone vineyard, situated in the Eden Valley, was planted in 1912 by Ronald Angas, a descendant of George Fife Angas, who founded South Australia. Unusual for its time, the vineyard was planted solely to shiraz in ancient 55-million-year-old soils which are deep red-brown clay-loam to clay, resulting in low yields from nearly 96-year-old drygrown ungrafted vines. First bottled as a single-vineyard wine in 1952, it became recognised as one of Australia¡¯s greatest shiraz wines.

Vintage Description

The 1996 Eden Valley vintage was preceded by an average winter rainfall (after two drought years). A mild spring provided excellent flowering conditions and a mild, cool but windy summer allowed above average yields. Autumn was also cool and dry, providing an exceptionally long, slow ripening period which was very good for flavour development. An exceptional vintage in yield and quality.

Wine Description

Mount Edelstone Shiraz has a mysterious origin in the vineyards of South Australia. Its beginnings can be traced back to Ronald Angas' initial plantings in 1912, likely sourced from William Gilbert at Pewsey Vale Station. Due to quarantine laws in 1899, the use of existing state materials was mandated. Cultivated on the original pre-phylloxera vines, thriving in sandy loam and gravelly clay, this 16-hectare vineyard adopts biodynamic practices. The inaugural Claret was crafted by Cyril Henschke in 1952, and the family acquired the vineyard in 1974, dedicating efforts to enhance soil and vine health. With a legacy spanning over 60 vintages, this Shiraz encapsulates the floral essence and unique terroir of Eden Valley. Its vinification involves submerged cap fermentation and 18 months of oak maturation in a blend of new and seasoned French and American hogsheads.

Brick red in colour. Lifted aromas of spicy plum, dark cherry and anise with savoury, earthy nuances of tar, clove and mint. The palate is beautifully layered with sweet fruit and savoury spice, with velvety tannins and great length.