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2014 Alpha Crucis Tom Harvey MV Shiraz

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Winemaker's Notes

Tom was born into the wine community, growing up on the family vineyard in Willunga, part of South Australia’s McLaren Vale wine region. He has undertaken vintages in both the United States and Australia and is now responsible for managing Chalk Hill Winery in McLaren Vale.

Winemaking Method: Bunches were de-stemmed, whole berries chilled to 14ºC to ‘cold soak’ for three days to ensure optimal colour and flavour extraction. The ferment temperature was regulated to retain delicate aromas. After 12 days the wine was gently pressed to new French oak puncheons for malolactic fermentation and maturation.

Oak: (60% new French, 40% second use French oak) hogsheads and puncheons.

expert reviews about

2014 Alpha Crucis Tom Harvey MV Shiraz

Expert Reviews

James Halliday (2014 Vintage) says
17yo vines, de-stemmed, 3 days cold soak, pressed to new French hogsheads and puncheons to complete fermentation and maturation, bottled Aug '15. One of the most elegant of the group, roughly allied with that of Mike Brown. Obvious, new French oak plays a major role, amplified by concluding the ferment in that oak, a technique I started using in '73 at Brokenwood, then Coldstream Hills (since '85), so I am a biased witness.
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