Forgotten your password?

Past Vintages

Tasting Note 2016 Richard Hamilton Centurion 124yr old vine Shiraz.pdf
Tasting Note 2015 Richard Hamilton Centurion 123yr old vine Shiraz.pdf
Tasting Note 2013 Richard Hamilton Centurion Shiraz.pdf
Tasting Note 2012 Richard Hamilton Centurion Shiraz.pdf
Tasting Note 2011 RH Centurion_no price.pdf
Tasting Note Richard Hamilton 2010 Centurion.pdf
Tasting Note 2009 RH Centurion Shiraz.pdf
Tasting Note 08 RH Centurion Shiraz.pdf
Tasting Note 07 RH Centurion Shiraz.pdf
Tasting Note 06 RH Centurion Shiraz.pdf
Tasting Note 05 Centurion Shiraz.pdf
Tasting Note Centurion 04.pdf
Tasting Note RH Centurion Shiraz 03.pdf
Tasting Note ham centurion 01.pdf
Tasting Note Ham Old Vines Centurion Shiraz 00.doc

Technical Data

Region: 
McLaren Vale

Variety: 
Shiraz

Alcohol:
14.5%

Vine Age 
121 years

Sugar at Picking: 
13.7-14.4°Baumé

PH: 
3.45

Acidity: 
7.35gms/litre

Residual Sugar: 
0.82gms/litre

 

Richard Hamilton McLaren Vale Centurion Shiraz 2016_web.jpg

2016 Centurion 124 Year Old Shiraz

$80.00

View Winemaker, Paul Gordon's Video Tasting Note here:
http://bit.ly/1Pqb9kd

COLOUR  Deep dense red with ruby highlights. 

BOUQUET Full ripe and superbly varietal Shiraz highlighted with integrated French oak to show cedar, vanilla and mocha characters.

PALATE  Full bodied palate of great length, but tempered with fine, long tannins to give finesse, elegance and style. 

FOOD SUGGESTIONS Savour this wine in large fine glass to complement venison, duck or lamb backstrap. 

CELLARING POTENTIAL This wine is designed to mature and develop to give many years of drinking pleasure 

WINEMAKING NOTES The essential element in the making of Centurion is the critical quality selection of the fruit from the 1892 plantings. In 2015, a new large oak vat was purchased to allow the fermentation of part of this wine in oak. All of the other fermentations were carried out in small static fermenters with pump-overs three-six times a day or in hand plunged 600 kg fermenters in which whole bunch and whole berry fermentations were undertaken. Temperatures were kept in the low 20's for the core of the maceration. Following gentle pressing, free run and pressings were matured separately in French oak, with two workings to soften and mature the wine. From these components the final blend was assembled. A major emphasis is in the promotion of long silky tannins on the palate and a lively fruit that will mature elegantly over a long period. The wine was bottled in August 2016.

VINTAGE CONDITIONS  The 2016 growing season was both drier and warmer than average in McLaren Vale. The region received 68% of its average rainfall from August to February. Temperatures were generally warmer particularly in October and December. Early February saw 31mm of much needed freshening rain followed slightly cooler than average temperatures to provide ideal conditions to slowly finish off the ripening process. The result was an early vintage with time to take in fruit as it was ready. Expect to see some really good wines from 2016.

OAK TREATMENT  26% New French oak Vat, 22% New French oak hogsheads. Remainder 2-3 year old hogsheads

< Back to Richard Hamilton