expert reviews about
2014 Alpha Crucis Winemakers Series Shiraz Collection
Winemaker - Mike Brown
'17yo vines, destemmed, crushed, open-fermented, wild yeast, 16 days on skins, matured in new and used French barriques for 18 months. Ticks all the boxes from the word go, the bouquet promising the balance of fruit and oak that follows on the elegant and long palate. Delivers its message without any self doubt. The most classic of the Alpha Crucis series.'
Winemaker - Corrina Wright
'17yo vines, de-stemmed and crushed, 3 days cold soak, open-fermented, wild yeast, basket-pressed to American (25% new) and French (used) hogheads for completion of fermentation and maturation, bottled Aug '15. Medium-bodied, it has warm scents and flavours derived in part from the fruit, and part from American oak. Very good length and a supple finish.'
Winemaker - Rebecca Willson
'17yo vines, crushed, 24 hours cold soak, fermented on skins for 11 days, pressed to used French (75%) and American barriques for completion of fermentation and maturation, bottled Aug '15. Excellent colour; a strikingly complex bouquet is matched by a very full-bodied palate, throbbing with black fruits, pulled into line with the completion of fermentation in barrel..'
Winemaker - Steve Grimley
'17yo vines, de-stemmed, open-fermented for 9 days with a further 7 days on skins, matured in French barriques (20% new). The powerful black fruits of the bouquet and palate are in the same camp as that of Bec Willson; also has a delicious interplay with licorice and a flick of dark chocolate.'
Winemaker - Peter Schell
'17yo vines, de-stemmed, 40% whole bunches, wild-fermented, 14 days on skins, matured in French barriques (25% new). Pete Schell plays on the wild side with the alcohol (but is not alone on this) and gets away with it, whole bunches and French oak providing cool breezes - magically ending up with an elegant finish.'
Winemaker - Tom Harvey
'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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