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This product contains the following items: |  | » 6 x McHenry Hohnen 3 Amigos Red 2006
50% SAVING
What a bargain 50% SAVING
Winemaker said I want to clear all my old label stock
OUTSTANDING VALUE AT ONLY $12.00 PER BOTTLE
LIMITED QUANITY AVAILABLE
Shiraz|Grenache|Mataro
TASTING NOTE:
Red berry flavours from the mataro, floral lift from the grenache, and tobacco undertones from the shiraz: a generous red blend. Sweet fruit on the palate marries into a wine that shows roundness and balance from three of our four vineyards. The 3 Amigos is defined by earthen characters wrapped around a lingering rustic tannin core. Gritty, yet moreish, it’s the ploughman wine for the businessman lunch.
Freya Hohnen and Ryan Walsh, winemakers
THE SEASON:
A mild and wet January pushed us 2 weeks past the average on picking dates. Challenges resulted for both birds and sugar development, and a heavy rainfall after the Easter full moon in April wiped out anything that wasn't picked. Acids in the whites evolved naturally allowing for great linear structure whilst tannin development in reds was slow requiring great care with extraction. All in all we saw softer wines with brilliant natural acidity.
VINEYARDS:
The red amigos are sourced separately from three of the McHenry Hohnen vineyards - shiraz from Rocky Road, grenache from McLeod Creek and mataro from McHenry’s. Rocky Road and McLeod Creek lie in the southern sub region of Margaret River near Witchcliffe. McHenry’s sits comfortably on the unofficial border between north and south, overlooking the Margaret River. The three sites share similar soils, being tough laterite gravels derived from granite. These free draining, moderately fertile soils restrain the growth habit of these normally vigorous varieties and promote concentration of flavour in small crops of fully ripe grapes. All vines on the McH vineyards are grown on a single bilateral cordon with a vertically trained canopy. It is a simple and practical format that maximises light penetration and maintains a balanced vine.
VINIFICATION:
Grapes are fermented in small, open vats allowing precise judgements as fermentation proceeds and colour, flavour and tannins are extracted from the skins. Towards the completion of the primary fermentation the skins are pressed and the wine run to barrel for finishing and maturation. The blend is assembled in | |  | » 6 x McHenry Hohnen 3 Amigos White 2006
50% SAVING
What a bargain 50% SAVING
Winemaker said I want to clear all my old label stock
OUTSTANDING VALUE AT ONLY $12.00 PER BOTTLE
LIMITED QUANITY AVAILABLE
Marsanne|Roussanne|Chardonnay
TASTING NOTE:
This elegant wine has a subtle nose of dried apricot and apple, underplayed with spice and vanilla seed. The palate is finely textured, derived from indigenous ferment in barrel, whilst lees contact provides palate weight and richness. The cooler 2006 vintage gave all three varieties balanced natural acid.
Freya Hohnen and Ryan Walsh, winemakers
THE SEASON:
A mild and wet January pushed us 2 weeks past the average on picking dates. Challenges resulted for both birds and sugar development, and a heavy rainfall after the Easter full moon in April wiped out anything that wasn't picked. Acids in the whites evolved naturally allowing for great linear structure whilst tannin development in reds was slow requiring great care with extraction. All in all we saw softer wines with brilliant natural acidity.
VINEYARDS:
The primo amigo in this trio is marsanne, grown at the McLeod Creek and Calgardup Brook vineyards. Chardonnay is sourced from Rocky Road and the third amigo, roussanne, is grown at McLeod Creek. These vineyards lie in the southern half of the Margaret River wine region which has a strong influence from the Great Southern Ocean. The vines have their roots in gravel loams derived from granite. These free draining, moderately fertile soils facilitate growth without excessive vigour and allow perfect ripening. All vines on the McHenry Hohnen vineyards are grown on a single bilateral cordon with a vertically trained canopy. It is a simple and practical format that maximises light penetration and maintains a balanced vine.
VINIFICATION:
Grapes are harvested in the cool of the night and following whole berry pressing, the juice is settled, and then run into barrels for the primary fermentation. Some batches are inoculated with yeast whilst others are left to proceed with a natural fermentation. The finished wine is left on spent yeast cells until the blend is assembled and bottled in late summer. | |
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