2006 was the coolest vintage experienced on record since 1982, which saw restrained, zippy
and lighter styles of wine produced than usual. Fruit was harvested much later than normal,
however in the warmer regions of Western Australia this fruit was sufficiently ripe yet without
excessively ripe flavours.
The 2006 Hazard Hill Shiraz was fermented at warm temperatures in closed fermenters then
pressed gently to ensure minimal extraction of harsh, bitter tannins. Each batch was matured
separately in a combination of stainless steel tank and oak barrels prior to blending and bottling.
Micro-oxidation was employed to some degree with the stainless steel-matured batches in order
to harmonise the structure.
Aromas of red berries and plums lead with a dash of dusty vanilla. The fleshy palate shows
blueberries, raspberries and ripe plums with edges of mixed herbs and zante currants. Silky
tannins offer understated support the length of the palate, finishing crisp and clean with just