Hanenof

Barossa Valley, SA

2006 Hanenhof SEMILLON

Technical details

Variety: 100% Semillon Barossa Valley, SA

Production: The grapes were crushed and destemmed immediately after picking and gently pressed to an extraction rate of 650 litres per tonne. All hard pressings were discarded. The ferment occurred using Lallemand D254, an aromatic yeast, and temperatures were kept below 14°C. Fermentation proceeded to dryness over 18 days, and the wine was chilled and sulphur added. The wine remained on yeast lees for three months, after which time it was heat and cold stabilized, then bottled.

Tasting Notes

Colour: Pale green gold straw

Nose: Strong varietal characters of limes and lemons with an underlying bouquet of tropical fruits.

Palate: Lively and crisp, with rich flavours of passionfruit and pineapples. This intense fruit is well balanced by a steel mineral like acidity which gives length and persistence.

Food: Firm bodied fish, veal, pasta, stuffed squid and stir fries are recommended food accompaniments.

2005 Hanenhof VIOGNIER

Technical details

Variety: 100% Viognier Barossa Valley SA Region

Production: The fruit is processed using very gentle techniques and maximum gas cover to preserve varietal characters. Fermentation temperature is controlled between 14-16°C and is completed within 21 days. After fermentation the wine is left on its fine lees with weekly stirring to ensure the development of viscosity to increase the mouthfeel of the wine

Tasting Notes

Colour: Intense straw-like colour

Nose: Rich tropical fruits with subtle dried quince and pear aromas.

Palate: An initial rewarding palate of apricots and pears, flowing through a cinnamon-like spice finish. A medium weighted palate is balanced by savoury tannin structure finish.

2005 Hanenhof SHIRAZ

Technical details

Variety: 100% Shiraz Barossa Valley SA Region

Production: The fruit for this wine comes from 3 different clones of Shiraz, all of which are co-fermented to ensure the maximum concentration of varietal characters. The ferment is taken over a 7 day period and is pressed off with the combination of both free run and pressed wine. The wine is aged in barrels which are 2-3 years old with only 20% new wood which is a blend of French and American oak.

Tasting Notes

Colour: Intense straw-like colour

Nose: Abundance of blackberries,raspberries and spiciy black pepper on the aroma.

Palate: Is Balanced by the subtle use of old wood which imparts a soft silky tannin structure on the finish.