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Hazyblur McLaren Vale Shiraz 2003

Syrah/Shiraz from McLaren Vale, Australia
  • WS91
0% ABV
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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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WS 91
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Hazyblur

Hazyblur

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Hazyblur, , Australia
Hazyblur
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

Barbaresco

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Often compared to Barolo but worthy of its own separate conversation, Barbaresco is home to the softer side of Nebbiolo. For a long time, consumers viewed Barbaresco as a more affordable alternative to the wines of neighboring Barolo, but advances in viticulture and resulting improvements in quality have allowed this region to build a superior reputation all its own. With a warmer, drier, and milder climate and compact, fertile soils, the wines here are powerful yet soft, fruit-forward, and elegantly perfumed. Barbaresco needs some time to mature before being ready to drink, but less so than Barolo, and the typical bottle is best enjoyed between five and 15 years from the harvest.

Barbaresco wines are highly aromatic and complexly flavored, with notes of rose petal, cherry, strawberry, violets, and spice. Bottle aging can add more savory characteristics of iron and tar, as well as dried orange peel. The modern style of Barbaresco relies on new oak to add flavor and soften the texture for early drinking, while more traditional versions aim to highlight the purity of the Nebbiolo grape by using large, neutral oak vessels.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you love Barolo and Barbaresco but can’t afford to drink them every night, you can try the more wallet-friendly, earlier-drinking Langhe Nebbiolo. But Piedmont’s best-kept secret is the northern part of the region, where outstanding earthy and rustic versions of the variety (known here as “Spanna”) are produced in Ghemme and Gattinara.

KOE84755_2003 Item# 84755

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