I have been fortunate to make my own wine in Australia since 1989 although my journey started many years prior in New Zealand. I made Three Rivers Shiraz at Rockford with the encouragement of Robert O’Callaghan but never more than a few barrels. From 89-94 there were never more than 720 bottles filled of Three Rivers and it wasn’t until I purchased my own vineyard in 1994 when I was able to increase the number of bottles filled. From then on the vineyard dictated how many bottles I would produce under my own label, Three Rivers to start, then simply Chris Ringland Shiraz from the 1998 release.
- Harvest: Thursday 8th April
- Pressed: April 17th
- Racked post Malo – 9th December 2010
- Bottled: Friday 20th June 2014
The palate is characteristically long and very complex, as you would expect from such ripe grapes, matured in wood for 4 years and in bottle, upon release, for 3 years.
This vintage is still very young. Don’t even think about drinking this for another 10 years. If you simply have to, then at least 2 days in decanter will be mandatory.
Matured in new french oak for 46 months. 1400 bottles, 140 magnums, 18 double magnums and three imperials were filled. The alcohol level measured at bottling was 15.0%
An unusually dry winter was redeemed by some good late spring rainfall. Excellent conditions for flowering and canopy development ensued, resulting in a well balanced crop with a normal yield.
The summer unfolded with mild and predictable weather. Evenly spaced rainfall events on January 13, February 10 and March 29 kept the vines refreshed and accelerated fruit ripening. A major rainfall event over April 6-7 ( 38mm ) almost pushed things too far. I decided to harvest on April 9, two weeks earlier than usual. For the Randall’s Hill sector of the Stone Chimney Creek Shiraz vineyard the baume was a relatively modest 15 degrees.
Courtesy of Dirk Notheis
Full body with dark and shiny crimson color. Deep and highly complex nose with oscillating aromas of sweet cherries, violets, licorice, elderberry, dark chocolate mousse, raspberry headings, old aceto balsamico and vanilla sugar. Forceful but silky attack on the palate with layers of cassis, black cherry, raspberry headings accompanied by liquid dark chocolate, balsamic notes, the freshness of passion fruit as well as zest of black pepper, all uniting in a sheer endless sweet-and-sour stream of aromas with a finish of more than 120 seconds. A liquid piece of art right at the start of its drinking life with huge potential over the coming decades. With 15% alcohol there is much more elegance instead of weightiness in the wine allowing it to flow like liquid velvet. Although gaining weight and concentration minute by minute even after more than an hour of decanting the wine feels at the same time like levitating on the palate. A wine for both hedonists and intellectual dialecticians. Bravo Chris!
Appearance: Opaque red-black. Crimson rim
Aroma: Initial notes of black cherry conserve, with hints of smoke and aniseed. The oak maturation contributes elements of graphite and cedar.
Palate: Dominated by flavours resembling stewed black plum, with minerals and sweet toasty vanillin. Medium to full bodied, bright acidity, mouth filling tannins and a persistent finish.
18 Double Magnums
Individually numbered bottles
54mm hand select cork finish
Shipped as a single bottle