Australian Domaine Wines The Hattrick 2000 Front Label
Australian Domaine Wines The Hattrick 2000 Front Label

Australian Domaine Wines The Hattrick 2000

  • RP89
  • WS87
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

The Hattrick is a blend of 47% Shiraz, 46% Grenache and 7% Cabernet Sauvignon sourced primarily from the Tony DeLisio managed Mark Woods Old Estate just north of the township of McLaren Vale. To supplement the best of his own fruit, and to enhance complexity, Tony sourced carefully managed, select parcels from a small clutch of vineyards with some of the best old vines in the region. Each varietal was individually open-vat fermented and basket pressed before going to barrel. The Shiraz and Cabernet components saw mainly new French with some American Oak. Progressively, as the wines developed, particular barrels were earmarked for The Hattrick based on what they could contribute to the overall style. The Grenache was beautifully soft and aromatic overall while the Shiraz showed power and length and the Cabernet a pure varietal structure with character and firmness. Bench trials led to the final blend decision after which minor additions were made subject to the way the flavours melded in the finished form.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
WS 87
Wine Spectator
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A large, climatically diverse country with incredibly diverse terrain, producing just about every wine style imaginable, Australia has a grand winemaking history and some of the oldest vines on the planet. Most regions are concentrated in the south of the country with those inland experiencing warm, dry conditions and those in coastal areas receiving tropical, maritime or Mediterranean weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing.

Shiraz is indeed Australia’s most celebrated and widely planted variety; Barossa Valley leads the way, producing exceptionally bold and supple versions. Cabernet Sauvignon, Australia's second most planted variety, can be blended with Shiraz but also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre are also popular, both on their own and alongside Shiraz in Rhône Blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version and Semillon is often blended in Margaret River or shines on its own in the Hunter Valley. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen is a beloved regional specialty of Victoria.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines. How much does this matter?

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

HNYADWTHT00C_2000 Item# 57192

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