Clarendon Hills Syrah and Cabernet Sauvignon Single Vineyards 2007 and 2008 ( Grand Cru, Premier Cru
My empirical experience with Clarendon Hills started with the 1994 and 1996 Australis, the top-top wine from Clarendon Hills, in a Hong Kong Wine Society more than 10 years ago. Once started, my passion for Clarendon Hill wines never stops.
The items listed below represented some of my efforts in collecting Cru level Clarendon Hill wines, different style with same density, power and elegance, with a view to share their glory more than the intention to make money out of it. But if I can make some, why not? And all thes single vineyard wines are so affordable under our current pricing!
Clarendon Hills produces 8 Syrah and 3 Cabernet Sauvignon, in addition to one Merlot, one Mourvedre and 6 Grenache wine. This selection is composed of Syrah(Baker’s Gully, Liardra, Moritz, Onkaparinga, Brookman, Piggot Range) and Cabernet Sauvignon(Hickenbotham, Sandown, Brookman) only. All single vineyard, single varitals wines, produced from low yielding, dry grown old vines which are hand pruned, hand picked. All wines are aged in high quality French oak barriques. All dense and bodied wines.
Wine-maker Roman Bratasiuk classified these single vineyards in his own way. I will put his classification at the end of the wine name. All his wines are good. His classification surely reflects his preferences as the maker and definitely that will bound to have relevance, but surely you as the buyer may think otherwise.
Drinking Clarendon Hills wines is akin to looking into the giant trunk of an old growth gum tree, at once immense and profound, with layers and layers of texture. These layers astound you. Like all great wines, they evolve not only in the bottle for years, but over the hours of opening, revealing nuances like perhaps only great classical music can.
Really, I needn’t have to write about them except the background and some personal feelings..…the wines speak for themselves.
Clarendon Hills Single Vineyard Shiraz
Bakers Gulley Syrah(Cru)
One of Clarendon Hills most moderately priced wines, the Bakers Gulley Syrah comes from mostly young vines. Vineyard workers hand pick the grapes, selecting only the best. The winemaking team also hand selects the barrels, aging the wild-yeast fermented wine in approximately 60 percent new French oak and 40 percent aged oak for about 14 months. The resultant wine has smooth, integrated tannins and flavors of blackberry and black currant. The density in the glass for this 2008 Bakers Gully Syrah, RP89+, suggested a complex wine and that’s again what you get. Purple, dark hued wine. This seems to be a very modern, spicy yet earthy wine with a lick of licorice weaving on the nose and palate. For those who may not accustomed to Australian wines with at least five plus years of age will be so surprised at the exuberance of this wine. It is a very more-ish Syrah. This is as right depicted by the wine-maker, an atypical Australian Syrah that’s far from jammy.
Liandra Syrah(Premier Cru)
Made from 25 year old vines growing in well-drained sandy soil, the Liandra Syrah 2008 has a tannic structure that allows the wine to drink well for a decade or longer. The wine tastes of black fruit with a subtle new oak toastiness. The wine also exhibits hits of minerality, earthiness, and smoked meats.
The Liandra Syrah 2008 received RP93, noting flavors of blueberry and boysenberry, as well as a long, silky finish.
Moritz Syrah(Premier Cru)
Fruit for the Moritz Syrah comes from 60-year-old vines growing in sandy soil with pebbled ironstone. The resultant wine tastes of blue fruits, coffee, leather, and roasted meat. Wine Spectator awarded the 2008 version of this wine is with RP94.