Good winter rain led into a hot January, cooling mid-February with slower ripening thereafter. Hand-picked from Bastard Hill in Piccadilly on 24 March and from Mawson Road in Lenswood on 9 and 12 March. Destemmed to open fermenters with 43% whole bunch, matured for 11 months in French oak (11% new). Unfined.
Lovely earthy red fruit, cinnamon and hints of smoked meats layered over flavours of wild strawberry, red currant, hibiscus tea and pomelo notes.
Michael Hall grew up in England, where he originally built a career in jewellery evaluation, even working for Sotheby’s in Switzerland at one point. Whilst he worked with priceless gems every day, wine was his real passion and so, at the ripe old age of 40, he decided to bring his wine dream to reality, applying for an Australian student visa and enrolling in Wine Science at Charles Sturt University, where he graduated dux in 2005. Taking advantage of the inverse hemisphere seasons, Michael worked stints in Australia with Cullen, Giaconda, Henschke, Shaw + Smith, Coldstream Hills and Veritas; in France with Domaine Leflaive, Meo-Camuzet, Vieux Telegraphe andTrevallon. He then spent four formative years as winemaker for Barossa contract winemaker, Moppa Vintners, before establishing Michael Hall Wines.
MIKE BENNIE - THE WINE FRONT
Sour cherry, sarsaparilla, green herbs in the bouquet. The palate is great, really juicy, vibrant, light crunch to tannins and feels kind of bulbous but super pleasing as it sloshes around the mouth. Such a delicious drink, feels immediately compelling and just so darn yum.