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Past Vintages

Tasting Note 2017 Richard Hamilton Centurion 125yr old vine Shiraz.pdf
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 
125 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 2017_web.jpg

2017 Centurion 125 Year Old Shiraz

$80.00

COLOUR  Full bright dense red with scarlet hues
 
BOUQUET The rich concentrated Shiraz nose has elements of ripe plums and raisins enhanced and complexed with vanilla and cinnamon from French oak.
 
PALATE While retaining an elegance for which Centurion is renowned, the ripe, concentrated fruit has great length and persistence of flavour. Tannins are velvety, long and succulent.
 
FOOD SUGGESTIONS Wine of this quality and style will match a wide range of flavours. Try it with carpaccio of beef or an eye filet cooked rare and juicy.
 
CELLARING POTENTIAL This wine is designed to mature and develop to give many years of drinking pleasure. 10 years at least.
 
WINEMAKING NOTES Each year we strive to gain even a little more perfection to making this wine. While the essential element in the making of Centurion is the critical quality selection of the fruit from the 1892 plantings, we augment the style using several techniques. All ferments are small scale - we purchased a third vat in 2017 to allow most of the components to be fermented in oak. Some even smaller ferments are hand plunged with some whole bunches to build structure and aromatics. Ultimately, maturation was in a combination of  hogsheads and vats with several workings and swapping of vessels to promote longevity of the wine and enhance the palate length. On final blending in May 2018, the wine was made ready for bottling in June. 
 
VINTAGE CONDITIONS 2017 is noted as having a later harvest than in recent years, leading to wines of great style and finesse with good cropping levels. Above average rainfall during winter provided excellent soil moisture leading to budburst. The cooler conditions with good rainfall that continued into spring,  led to delayed budburst and subsequent later veraison. March was warmer than average but the absence of heat wave conditions provided the ideal conditions to finish ripening.
 
BACKGROUND INFORMATION  Planted in 1892, the vineyard is amongst the oldest in the region, indeed in Australia. Situated at the back of the Old Hut Block, the gnarly Shiraz vines are grown in grey loams over old river clay with underlying limestone. The combination of site and old vines produces a lovely elegant yet powerful style of wine. The vineyard is hand pruned and harvested. The climate is moderate and tempered by the cool sea breezes from the Gulf of St. Vincent some 8 kilometres away
 
OAK TREATMENT  French oak vats and hogsheads for 14 months. Approx. 50% new oak for 10 months, then finished off in 1-3 year old oak

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