2014 Elenay Shiraz
2014 Elenay Shiraz
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In a perfect world everything fits into its place. But sometimes, just sometimes, you find that the square peg/round hole syndrome is alive and well.
This label was first created from what we now describe as a "beautiful accident" in 2011, when a few barrels that were designated to be the famous Kiss Shiraz didn’t quite make the cut, and a few barrels of Sweetwater vineyard Shiraz likewise just didn’t quite match Sweetwater's style. With tongue in cheek, we affectionately referred to these ‘left-over’ barrels as the “Lips and Arseholes” and blended them together to create quite an exceptional Hunter Valley Shiraz.
The wine was extremely well received, so we decided to continue the label in subsequent vintages by making an actual barrel selection for the blend. Each vintage the vineyard composition of the blend will change depending on how each block comes together, but stylistically the premium French oak is definitely a feature of the wine, particularly as a youngster.
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Winemaking Overview
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In the Vineyard
The 2014 is very much a classic Hunter Valley Vintage. It was warm and dry throughout, tempered by cool evening breezes. The resulting fruit gave a concentrated, beautifully structured Shiraz. Perfect conditions resulting in a 'once or twice' in a generation red wine vintage. Arguably the best since the legendary 1965 vintage.
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In the Winery
A barrel selection of Dam Block and Kiss Shiraz. Satiny texture and ‘pretty’ fruited, but with an underlying grunt of concentrated fruit and 'punchy' premium French oak.
Very limited stocks remain of this particular vintage.% ABV
Tasting Notes
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Appearance & Aroma
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Palate & Finish
WHEN TO DRINK
Drink now or cellar up to 2030. This wine has been stored in our temperature controlled warehouse for the past 10 years.

The Vineyards
Whilst I have always applied a no compromise, attention to detail approach to my winemaking, I truly believe that 90% of the quality lies in the vineyard. The key to great wine is ‘keeping it simple’ to preserve that potential quality from the vine through to the bottle - Andrew Thomas