Sensational quality wine from the Orange, NSW wine growing region.
2014 Shiraz (12 bottle case)
2014 Shiraz (12 bottle case)
Brooding deep carmine in colour, the fleshy, blueberry infused red fruit and complex charcuterie like white pepper bouquet leads on to a gently balanced, yet persistent mid-weight palate of plum and spice supported by restrained fine grained French oak tannins. Careful medium term cellaring will add significantly to your enjoyment of this fine wine. Al/Vol 14.0 %
Mr Halliday’s Review
A nourishing shiraz as much for its cool, calm collect as for its savoury dusting of firm leather polished tannins, impeccably managed oak and dutiful acidity. This is quintessentially Australian, yet neither flecked by mint nor careening into bombast. Instead, dark fruit tones pay gentle homage to the Rhone with a melody of pepper and charcuterie notes a go-go while the resounding generosity of flavour across the wine's mid-weighted bow brings it all back home.
95 points to 2025
There are two Shiraz vineyards planted on Bloodwood, the Top Shiraz and the (ahem!) Bottom Shiraz vineyard. Although they are planted to the same clone; are exactly the same age and are both trained to Scott‑Henry trellis systems, they are on two different soil types. The Top Shiraz is planted on gravelly laminated siltstone at 840metres (Cote Blonde?) while the Bottom vineyard is on darker and slightly richer altered andesitic volcaniclastic conglomerate (Cote Brune?) at 810metres. The result of all this geological geomancy is that the lean top block provides the fruit and perfume while its lowly, higher yielding brother adds a neat dash of white pepper and liquorice to balance the wine in most years. We are enormously pleased to report that both vineyards contribute equally to the “sans Viognier” component of the resultant blend.
The Weather At Bloodwood is always the same; It's Different!
I suppose the best way to characterize vintage 2014 is that a brown disaster turned into a green disaster. You had to turn from a second row forward with your head a bit too far up one too many scrums into a ballerina capable of doing a pirouette off the end of an adage while anticipating a grand allegro to survive. Basically we had to cope with hotter and drier than usual conditions until around the middle of February followed by persistent rains over the ripening months. Briefly, the recorded facts are as follows:
Winter/spring rainfall: Winter rainfall (Jun Jul Aug) was marginally down on the long term medium however Spring (Sept Oct Nov) was 32% below the long term medium. We began irrigating here at Bloodwood on 29/10/2014 when early January is typical for us.
Weather up to and including harvest. Hot and bothered would be the shorthand here. Actually 0.4C warmer than 2013 up to harvest and 0.2C warmer than 2013 from first fruit harvested to the end of vintage in mid-April. We were managing for the creeping brown disaster of the growing season when it completely flipped from around mid-Febuary. Comparative rainfall from 15th Feb to 31st March 2013/2014 was 139.2mm verses 225mm this year. In summary, a potential brown disaster changed overnight to a potential green disaster so vintage success this year depended on how ripe your fruit was before the break and how light on your feet you were as a viticulturist and wine maker as the rains began to test your skills. A complicating factor was that crop loads (as a consequence of the dry and sunny bud initiation period of January 2013) were generally higher than vintage 2013 so pressure from Botrytis Cinera was high in late ripening varieties. In vintage 2014, 13%al/vol is the new 14% al/vol and this is no bad thing.
As far as the Shiraz is concerned, because of our excellently drained soils, it was unaffected by the late rains and it came into the winery in good shape about two weeks early on 23rd March..
As I’ve outlined elsewhere, we believe in macro‑oxygenation during the early fermentation process here at Bloodwood. And this wine is no exception. The top vineyard fruit was hand plunged with plenty of air in an open fermenter, whilst the bottom vineyard Shiraz was treated in the usual manner. A high proportion of whole berries are a constant in all our red ferments, and regular splash pumping over helps bring the tannins into shape early in the winemaking process. The wine spent 30 months in mostly older French oak hogsheads before sterile filtration and bottling in October 2016.