Dalwhinnie ‘Moonambel’ Shiraz 2018 (12 Bottles) Pyrenees, Australia

by CellarHand

$1,054.00 GST Included

AUSTRALIA WIDE SHIPPING INCLUDED

Strikes a generous pose and colour. There’s some pretty smart attractive oak that is a big part of this wine’s appeal. It contributes added gravitas, with wide-ranging influences from prominent spice to a toasty, smoky, mocha overlay. The ripe blackberry, plum, aniseed fruit loves it. Mouth-coating and long

Fruit was fermented in small batches for 10-14 days in open top fermenters. Once approaching dryness the wine was pressed directly to French oak barriques for a 20-month maturation. Careful selection was carried out to find the best barrels to make this Moonambel blend.

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Description

About Dalwhinnie Wine

Hailed by critics and wine lovers alike, Dalwhinnie has been growing grapes for nearly 50 years and is now a fully mature vineyard, producing ultra-premium wines that are distinctive, elegant and reflect the benefit of a dry-grown vineyard.

Dalwhinnie is located near the small village of Moonambel in the heart of the Pyrenees region of western Victoria, Australia and is a super-premium producer of Shiraz, Cabernet Sauvignon and Chardonnay.

At 595 metres above sea level, Dalwhinnie is the highest and most remote of the Pyrenees district vineyards. Surrounded and sheltered by the highest range, this unique bowl of vines is located in a naturally undulating trough which falls away from the hills, forming an amphitheatre nestled into the ranges.

CellarHand

CellarHand is a fine-wine importer and wholesale distributor, with a portfolio featuring some of the most sought-after estates of Germany, Austria, France and Italy, as well some of the greatest producers from Australia and New Zealand. Our ethos has always been to build a portfolio as you’d construct the perfect wine list. We work with small, family producers who express the best of their regions. The wines we sell are the wines we enjoy, and the people who make them are like family to us. They are wines that taste of where they come from, and though they’re steeped in history and stamped with the signature of their terroir, they’re more than ever relevant – and desirable – to the Australian diner of today.

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