2017 Mount Horrocks Shiraz

Clare Valley, SA

Enjoyable example of Clare Valley Shiraz from the skilful Stephanie Toole. Silky smooth enjoyment.



Out of Stock

Top class for Mount Horrocks.

James Halliday (The Wine Front)

About The Wine

The Mount Horrocks Shiraz is a top example of Shiraz from the Clare Valley.

The fruit, farmed organically and crafted by Stephanie Toole, comes from one of the Clare's great sites. It's made to be silky smooth and approachable as a young wine but also built with the architecture to go a decade or more in the cellar.

Maybe a little atypical of the usual Mount Horrocks style, but a premium wine nonetheless. If you are looking for serious premium Clare Valley Shiraz for the cellar, this is a great option.

About Mount Horrocks

Though Mount Horrocks came into being in the mid 80s it was when Stephanie Toole took over in 1993 that great things came to pass.

She is now known as one of Australia's best white wine makers, with some top notch reds also in her arsenal. She has three vineyards in the Clare Valley, all certified organic, and she deliberately restricts yields to maintain absolute quality.

In 1998 she opened the old railway station in the Clare Valley town of Auburn as a stunning cellar door.

Mount Horrocks
Mount Horrocks
Clare Valley, SA
Additional Info

From The Producer

Our low yielding Alexander Vineyard is ideally suited to producing high quality, certified organic and biodynamic wine. Here, Stephanie takes a distinctly European approach with one quarter of the hand-picked fruit whole-bunch foot crushed to give more perfume, while the remainder is crushed and fermented for more palate weight. Both components then spend 18 months in French oak barriques. Expressive and beautifully poised, this release is half our ‘normal’ production.

Blend : Shiraz (100%)
Closure : Screw Cap
Drink Until : 2026
Bottle Size : 750ml

Winemaker Stephanie Toole
Winemaker Stephanie Toole
Clare Valley, SA
Expert Reviews

Critic Reviews

Halliday Wine Companion

"Hand-picked, 20% whole bunches, foot-crushed in open fermenters, pressed to oak for 3 months, the remainder conventionally handled through to French barriques (40% new) for 18 months. Black fruits are rich, round and succulent, so much so that they overshadow the new oak (without aggression) and tannins. Excellent balance and length. Top class for Mount Horrocks." - James Halliday (The Wine Front)


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