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Australian Domaine Wines The Hattrick 2001

Other Red Blends from Australia
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    • RP89
    • WS87
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    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.

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    Australian Domaine Wines

    Australian Domaine Wines

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    Australia

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    A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime 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.

    Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) 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 utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

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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 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

    TRD014100_2001 Item# 59972