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Angove Family Winemakers Medhyk Old Vine Shiraz, McLaren Vale 2016

About the Wine:
Opaque purple with bright hues. Aromas of dark black berry fruit, bitter chocolate and liquorice with a touch of earthiness, bound by French oak. Rich and full on the front of the palate with black cherry and berry fruit on the middle palate. The finish is long and well-structured heralding a great wine with substantial ageing potential.
About the Producer:
An immigrant from Cornwall, England, Dr. William Angove established this winery in 1886 as a complement to his medical practice outside Adelaide and prescribed wine to patients as a tonic. Today Angove is one of Australia’s biggest family-owned wineries, offering well-made wines from across South Australia.
Technical Info:
REGION: McLaren Vale
VINE AGE:40-80 years
BARREL AGEING:15 months in French oak
Alcohol - 13.5%
pH - 3.65
Residual Sugar - 0.3g/L
Total Acidity - 6g/L
Vegan Friendly. 
Vineyards for 2016 included the certified organic Warboys Vineyard, the nearby Swann vineyard in Blewitt Springs, grown on ancient sand dunes, and the Cameron block with its black Biscay clays just north of the township of Willunga. Each of these single vineyard parcels is exclusively hand-picked. Winter and Spring rainfall was well below average requiring early irrigation to ensure budburst and flowering occurred with minimal stress on the vine. Mild, calm conditions at flowering resulted in good fruit set despite a rain event mid-November. Drier than average conditions meant low disease pressure but tougher growing conditions for the vine. Fortunately, a rainfall event in early February refreshed the vines setting them up perfectly for the ripening period. Optimum ripening conditions late February/early March allowed for excellent flavor development with balanced acidity and lifted aromatics. Wines from this year are fresh and fragrant with great structure, intensity, and depth. They are drinking excellently now and will cellar outstandingly due to their exceptional balance of fruit, acidity, and tannin.
Hand sorted in our Vintage House small batch winery; each parcel is treated in a manner designed to enhance the inherent character of the individual vineyard. The Swann fruit was destemmed with the berries left whole. The fruit from the old vines on the Cameron block was destemmed and crushed into open top oak puncheon barrels and fermented until dry. The Warboys Vineyard fruit from the deep loamy soils of our grandfather vines was fermented with a small percentage of whole bunches placed in the bottom of the tank, with destemmed fruit crushed over the top. All the separate wines were basket pressed into French oak puncheons and then cosseted in our cool cellars for 12 months. In early 2017 we selected only the best barrels, blending these together and returning to oak to create the final blend.