My 2ha dry grown Shiraz vineyard planted in 1910 had 5 rows of Riesling on the Southern side that I decided to rip out in 1999. I replaced the Riesling with five rows of Shiraz grafted onto rootstock, next to the gnarled old vines that produce my Chris Ringland Shiraz. Like my old vines, the new plantings are not irrigated, so took 10 years to bear fruit.
Given my Chris Ringland Shiraz will always be blended from the old vine sections of my vineyard, Randall’s Hill comprises my young vine component, along with any old vine barrels that do not fit my Chris Ringland Barossa Ranges style.
This said, reviewing my future releases currently in barrel, I will not be releasing a Randall’s Hill again until 2018 at the earliest, with my 2013 Randall’s Hill Shiraz.
Historically, there have been two prior releases of Randall’s Hill.
In 1995, the first vintage I produced from my vineyard, I made only four barrels of wine. As I still had to understand the capabilities of the site, I found I made two quite different wines, from the south and north sectors of my vineyard. A number of years later I bottled these two different wines, becoming my 1995 Three Rivers Shiraz and the inaugural release of Randall’s Hill.
In 1997 I decided that the seasonal conditions were not conducive to producing the three rivers style, opting instead to repeat the approach taken with the first Randall’s Hill wine in 1995. The wine was matured for a relatively short 32 months in new Radoux hogsheads
Region of fruit Source – Barossa
Sub-region – Barossa Ranges (Eden Valley)
Specific Vineyard by Name – Stone Chimney Creek
Soil – Sandy loam over podzolic clay
Trellis System – Single wire at 1 metre
Viticulture – Minimal sprays of sulphur and seaweed nutrient. Dry grown.
Varietal Blend – 100% Shiraz
Winemaker – Chris Ringland
Alc/vol – 14.5% alc
Age of Vines – 20% planted 1999 & 80% Planted 1910
Yield – 1 tonne per acre
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.
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.
1500 bottles filled
54mm hand select cork finish
Shipped as a three pack