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Hazyblur McLaren Vale Shiraz 2002

Syrah/Shiraz from McLaren Vale, Australia
  • RP92
0% ABV
  • WS91
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0% ABV

Winemaker Notes

The fruit for this wine was sourced from the Coppermine Road vineyard owned by Tony Delisio. Ross describes the grapes as "awesome" and they were picked on March 1, crushed and then fermented for 7 days. When the wine reached 1 beaume it was pressed out and put into new American Hogsheads with a medium toast and allowed to ferment to dryness. Malolactic fermentation was induced and 4 weeks later the wine was racked of gross lees and adjusted. It was racked 3 more times and blended with a bit of Shiraz from the neighboring Coriole vineyard.

The wine exudes a lively bouquet, complex yet complete, with abundant fruit richness. The palate is fruit driven showing a subtle underlay of vanillin oak and a soft fine-grained finish.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
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Hazyblur

Hazyblur

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Hazyblur, McLaren Vale, Australia
Hazyblur Wines is a small boutique winery established in 1998 by Ross and Robyne Trimboli. We crush less than 100 tonnes of grapes per vintage. With each vintage Ross takes personal control of all winemaking procedures. each individual barrel recieves his attention.

Ross's winemaking background dates to watching his father, an Italian immigrant to Australia, anually make wine using a basket press and rubber boots.

Ross started experimenting, using his own winemaking techinques, making batches of wine with friends. After completing a winemaking course in 1996, Ross decided to get a bit more serious about it all.

Returning from a wine tasting trip through Coonawarra, driving in a car with not air-conditioning at the end of a long hot day, Ross noticed a mirage like haze over the vineyards. It was HAZYBLUR....

the rest as they say... Cheers Ross & Robyne

McLaren Vale

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Known for opulent red wines with intense power and concentration, McLaren Vale is home to perhaps the most “classic” style of Australian Shiraz. Vinified on its own or in Rhône blends with Grenache and Mourvèdre, these hot-climate wines are deeply colored and high in extract and alcohol with signature hints of dark chocolate and licorice. Cabernet Sauvignon is also produced in a similar style. Whites, often made from Chardonnay or Sauvignon Blanc tend to be opulent and full of tropical, stone and citrus fruit.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

UCW7250_2002 Item# 62034