Maurice O’Shea,was the owner / winemaker at Mt Pleasant Hunter Valley winery for the period 1921-1956.
He is regarded as having been one of Australia’s greatest ever winemakers and had an amazing ability to make blended wines.
Among the most famous of the wines he made were his blends of Hunter Valley Shiraz and Hunter Valley Pinot Noir.
We had known this history for many years and have been privileged to have drunk a few of them over the decades.
The Hunter Valley , being sub-tropical, is quite a warm place and as such is not ideally suited to grow Pinot Noir which achieves more consistent results and makes much better wine when grown in cooler climes.
I had long thought about making a wine combining, as it were, the “Best of both worlds”
i.e. Shiraz sourced from the Hunter Valley and Pinot Noir grown in a cooler climate.
When I happened across available Pinot Noir grapes grown in Tumbarumba at the foot of the Alps in Southern NSW I knew we just had to give it a go.
2018 was great year in the Hunter for Shiraz and Tumbarumba turned on a near perfect vintage for Pinot Noir.
We made one batch of Pinot Noir but we made 3 different Hunter Shiraz in 2018.
We selected one barrel from the Shiraz destined for our Grand Reserve Shiraz 2018 and blended this with the Pinot.
The final percentages were 65% Pinot and 35 % Shiraz.
As this was an experimental wine for us we only made 100 cases. I now wish we had made a lot more.
With over one year in bottle this wine has settled down and is now drinking beautifully.
Unashamedly medium-bodied, this wine is all about flavour and texture.
There is an earthy spiciness on the nose leading to layers of plum and red berry fruits on the smooth and long palate.
Maturation in older high quality French oak barrels has added to the structure of this beautifully balanced wine.
Drink now to 2028. Ideal food accompaniment, BBQ’d lamb loin,or char grilled tuna, served with with ratatouille.