Skip to product information
1 of 1

Piano Piano

Piano Piano Henry's Block Shiraz 2016 (Beechworth)

Piano Piano Henry's Block Shiraz 2016 (Beechworth)

Regular price $34.99
Regular price $36.99 Sale price $34.99
Sale Sold out
Taxes included. Shipping calculated at checkout.

Dozen Price: $419.88
RRP: $42.00

Piano Piano Henry's Block Shiraz 2016 vintage has classic cool climate pepper and spice, cherry whilst still showing some darker berry aromas.

The palate has elegant red berries flavours, spice, richness and an integrated oak finish. The fine chalky tannins add structure to this elegant wine.

Wine Specifications

Variety: Shiraz

Size: 750mL

Region: Beechworth

ABV: 144%

Vintage: 2016

View full details

Winery & Vintage Info

The Piano Piano Henry's Block Shiraz has been planted on the North East facing slope in decomposed granite. This soil is characterised by white granitic pebbles on the surface of a decomposed granite loam mix. At a depth of one meter the underlying clay is critical to the water holding capacity of the block whilst the granitic soils supply that rare, ethereal quality that makes Henry’s Block Shiraz so special. To enhance the cool climate quality of the fruit, vine rows have been planted in an East West orientation. Four Shiraz clones were selected to add complexity and spice and the vines were also planted at 1.2m x 2.4m.

A mild growing season, dry Spring with temperatures slightly warmer than average. Summer temperatures were average to below average, with no days of extreme heat, which is ideal for flavour development. We had a reduced need for irrigation which resulted in a very strong vintage for all varieties. Both white and red wines showed fantastic depth of flavour and finesse. One to watch!

The entire block was hand picked in one day and the wine shows the hallmarks of premium cool climate Shiraz. The grapes were gently crushed, allowing a large percentage of whole berries to remain unbroken. 10% whole bunches were also added to the fermenter. The wine was traditionally fermented using the vineyard’s indigenous yeast in open vats. It was gently hand plunged four times per day and it remained on skins for fourteen days. After pressing, the wine was matured for 20 months in French oak and hogsheads and barriques (31% New, 38% one year old and 31% older oak) before being prepared for bottling with minimal filtration. Winery Notes

You may also like...

1 of 15