8월 정모와인 2. Shiraz McLaren Vale Eileen Hardy, Hardys

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Avecduvin 8월 정모와인

2. Shiraz McLaren Vale Eileen Hardy, Hardys

overview

As a tribute to the matriarch of Australia's best known winemaking and sailing family, the first Eileen Hardy Shiraz was released in 1973. Eileen actively influenced the Hardy company between 1938 - 1975. In recognition of this great lady, the finest parcels of Shiraz and Chardonnay from each vintage are selected to bear the prestigious Eileen Hardy label. Numerous trophies and awards support our winemakers' choice.

tasting note

COLOUR: Deep, garnet and ruby with purple hues.

BOUQUET: A complex array of ripe fruit aromas including blueberries and black plums. Secondary aromas of anise, cinamon and spice with hints of savoury oak.

PALATE: A robust full-bodied wine with concentrated rich ripe fruits of currants and mulberries complexed by earthy leather and tar. A powerful palate with velvety fne tannins and a beautifully long finish.

WHAT'S THE DIFFERENCE: The fruit for the 1999 Eileen Hardy was destemmed and crushed into 7 and 4 tonne open fermenters. The wine was tasted 3 times a day and the fermentation temperature adjusted at each tasting to maximise flavour, keeping the tannin in balance with the fruit intensity. The wine was vinified using traditional equipment and techniques including small batch open fermenters and then basket pressed into new and one year old French oak barriques for eighteen months maturation. The wines were tasted regularly throughout maturation and racked and returned when required. After twenty-two months the selected parcels were blended, filtered and bottled. The wine has been aged in the bottle since January 2000.

How To Serve Wine

Chilling
A wine's best flavors 'come out' at room temperature. So how cold or how warm you serve your wines will affect how they taste. Woody characters in wine are emphasised with chilling. And the warmer a wine is served, the more the sweet, fruity flavors will be perceived.
The lighter a wine is and the less oak maturation it has seen, the cooler it can be drunk. Alternatively, the more full bodied a wine is, or the greater its oak component, the closer it should be served to room temperature. For example, a fresh, crisp, Riesling or Sauvignon Blanc is best served between 8º and 11ºC, whereas a more heavily oaked Chardonnay or Semillon is best between 11º and 14ºC.

This rule also applies to fuller, more robust reds - best a little warmer at 14º-18ºC. Lighter reds or more fruit driven reds are better at lower temperatures.

Decanting
Wines are decanted for two reasons: firstly to separate the sediment out of older wines and secondly, to let younger wines "breathe". This way, they open up and taste a little softer and rounder. With older wines they are allowed to lose any undesirable aromas that may have developed with age and to round out. Older wines may only need 30 minutes breathing, but they do need decanting.

Crystal decanters or expensive glassware are not necessary - a large clean container such as a jug or carafe will suffice. To decant: pour the wine slowly into the decanter and look down the neck of the bottle - a candle or torch under the bottle will make it easy to see - until the sediment starts to appear in the neck of the bottle.

WINEMAKER

Steve Pannell, Hardy's Group Red Winemaker, describes his job as simply making the wines he likes to drink. For the winemaker who oversees the making of all of Hardy's red wines - 50 million litres, in fact - from the prestigious and award-winning Eileen Hardy Shiraz to the value-for-money sub-$10 Nottage Hill reds, Steve is well rounded in his taste for wine.
Since graduating from Roseworthy with a degree in winemaking in 1989, he has worked for a number of smaller and medium sized wineries and in the early 90s he travelled to France to work during vintage for three well known producers, Domaine de la Pousse D'or and Domaine Comtes Lafon in Burgundy and Lacques Lurton in the south of France.

Back in Australia Steve worked for the Tim Knappstein Winery in the Clare Valley before he became Winemaker for Hardy's historic Tintara Winery in December 1994. Tintara is Hardy's pre-eminent red winemaking facility, taking in about 6500 tonnes of red grapes per annum for McLaren Vale, Padthaway, Langhorne Creek, Coonawarra, Adelaide Hills, Yarra Valley, Canberra and Tasmania.

At Tintara Steve was responsible for blending and producing all of Hardy's premium reds including Eileen Hardy Shiraz, Thomas Hardy Cabernet Sauvignon, Padthaway, Tintara and Sir James products. Career highlights have included a prized Jimmy Watson Trophy for the 1995 Eileen Hardy Shiraz - from his first vintage at Tintara; International Red Winemaker of the year in 1999; being named in Decanter Magazine's 50 most influential wine industry people in the world for the new millennium (and one of only five Australians) and first and second prizes in the Qantas Great Australian Shiraz Challenge in 1998 and winner of the Max Schubert Trophy Adelaide Wine Show, 1998.

Now in a role that sees him rarely involved in "hands-on" winemaking, Steve Pannell greatly influences the direction in which Hardys is heading with its red wines - not just the premiums he used to make, but the whole portfolio including successful value-for-money wines like Nottage Hill. Working closely with Hardys Chief Winemaker Peter Dawson, Steve sees himself setting an agenda for the future of not just his own company's red wines, but for Australian red wines in an international market.

"I see my job as someone who influences the way wine tastes. Today I have an influence on well over 50 million litres of red wine, so in many ways I am more a winemaker than ever before," he says. "Our philosophy has been to make wines we like to drink - essentially those that are well made and good in structure - and part of my job has been to make our winemakers more worldly about these wines.

We do regular tastings of wines from all over the world to give people the confidence to guide and express their own style. "The good thing about Hardys is that intuitive winemaking - or winemaking by taste, not method or recipe - is encouraged. We want our wines to be true to their origins and taste as though they come from somewhere in particular.

Australian winemakers have generally been successful in delivering good value and good quality wine to the world, but lately this has become secondary to the development of the icon wine in the industry. However, most of us don't drink the really expensive icon wines on a day-to-day basis. For a winemaker it's very upsetting to see people buying wine, not necessarily on taste, but on its collect-ability or value.

Whereas wine should be all about taste, it's not always that way," Steve says. "The big challenge for me has been the sub-$10 market, and this is the most exciting. Our winemakers' real challenge is to turn average quality grapes into good quality table wine, and be proud of their results. Let's face it, the lower end of the market is what we do well for overseas and there's no point in being complacent about it.

As a company Hardys is well ahead of the rest of the industry in terms of developing new markets, and wines to suit these markets. Our sub-$10 wines will get better and better with new plantings coming on stream, and as we push the boundaries even further in terms of winemaking styles." At the upper end of the market, Steve and his winemaking team are trying to develop more single vineyard wines (in contrast to blended red wines, such as Eileen Hardy Shiraz, where winemaking techniques have the most impact on the outcome).

This is being achieved in close collaboration with Hardys’ viticulturists, where both the winemakers and viticulturists are identifying vineyards and managing vineyards to achieve the best end results. (내용이 좀 기네요. ^^*)

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