Jasper Hill Georgia's Paddock Shiraz 2015
#20 Wine Spectator Top 100 of 2018
Exhibiting the typical characters of mixed red berries with a general spiciness to the velvety, viscous, well balanced and rounded palate. A powerful wine, with fine, supple tannins and a fabulous length. Great longevity again, but regardless, this will immediately appear on wine lists matched to grilled red meats without any detriment.
Critical AcclaimAll Vintages
A big, rich wine, the 2015 Georgia's Paddock Shiraz offers deep, earthy notes of black olive and espresso that complement the blackberry and plum fruit. There's a hint of menthol that helps lift the wine and avoid any undue sense of heaviness—a notable accomplishment in a wine that's labeled at 15% alcohol. Full-bodied and velvety in texture, complex and long, with two decades of aging potential, there's simply nothing to criticize here.
Fragrant notes of dried rose petal and white truffle indicate something special. Inside, this offers a fleshy, velvety mix of toasted rye bread, spicy plum jam and framboise flavors. Elegant and plush, but with plenty of power within, flexing on the expressive, expansive finish that goes on and on. Drink now through 2035.
The 30 acres of shiraz planted at Georgia’s Paddock face northwest, the vines growing on their own roots in deep Cambrian soils. Farmed with biodynamic practices and made without added yeasts or acids, this wine is stripped down to its zesty blackberry depths, that blackness of fruit and tannins creating a broad bandwidth of flavor. It ranges from sweet cherry tomato to luxurious bitter chocolate notes while focusing on the black fruit in the middle. Vibrant.
Our aim is to make great wine, with the preservation of nature's flavours, complexities and balance in our wines by using minimal intervention in our vineyards and in the cellar - to allow the individual vineyard's "terroir" or sense of place to express itself.
Our wines are produced entirely on the estate using organic/biodynamic principles. We produce our own organic compost and have never used synthetic chemicals on either the vines or the soils, since our vineyards were planted in 1975.
Viticultural practices are as close to nature as we can get them: own rooted vines (ie. not grafted on to American rootstocks to confer Phylloxera resistance), no irrigation whatsoever, minimal tillage, natural inter-row mulching leading to broad bio-diversity, in turn giving depth and intensity to our wines. Only hand pruning of the vines and hand harvesting of the fruit can allow us the human connection to our living soil.
Minimal intervention is used during fermentation and maturation, allowing terroir or earth character of the individual paddock or plot to emerge in the wine. More importantly the grapes at harvest are flavour ripe, regardless of sugar ripeness.