Louis Latour Agencies

Excellent Scores from James Halliday for McHenry Hohnen

10 August 2017

The results from James Halliday’s 2018 Wine Companion are in and McHenry Hohnen are delighted to share their scores.

 

Calgardup Brook Chardonnay 2015 – 96 points

“From a schistous single vineyard close to the coast, this was made sans additions with an ambient ferment, evident lees handling and maturation in French oak of the utmost quality, to boot. More generous aromatically than wines made of fruit from the souther zones, the wine nevertheless boasts a nervous mineral tension underlying its swag of stone fruit flavours. The mid-palate boasts a hint of curd, but none of the excessive sulphidic funk of many contemporary expressions.”

Limited quantity arriving in UK in September

 

Burnside Chardonnay 2015 – 95 points

“Situated on the bend of the Margaret River in the centre of the region, Burnside is a unique site of black, micaeceous soils. Presumably their capacity for heat retention serves to enhance ripening, manifest in the more abundant peach and apricot aromas than the other single vineyard chardonnays from this producer. All made with the same ‘less is more’ approach, this is the most opulent expression of the swag. The artillery of crunchy acidity, fine oak and nealy lees, dutifully serving details and freshness, remain. Full, long and very fine.”

In UK stock

 

Hazel’s Vineyard Cabernet Sauvignon 2013 – 95 points

“Open stone fermenter, 15% whole bunches, hand plunged, partial wild fermentation, 5 weeks on skins, matured for 14 months in French oak (20% new), no acid or tannin additions. A high quality cabernet with attitude and individuality; blackcurrant fruit is fused with black olive and dried herbs, the earthy tannins supple/silky in texture, and cedary oak infusion is the cat’s whiskers.”

 

Amigos White 2012 – 95 points (Marsanne, Chardonnay, Roussanne)

“A 62/24/14% blend, whole bunch-pressed, wild fermented cloudy juice, no additions of yeast or acid. 50/50% stone fermenters and barrel, partial mlf, aged on lees with stirring. The glorious straw-green colour is worth the price alone; served blind you might pick it as a Riesling as much as a chardonnay; it’s got length, drive and balance, and I’ll bet it will grow more legs yet with another 5 years in bottle.”

Limited quantity arriving in UK in September

 

Hazel’s Vineyard Chardonnay 2015 – 94 points

“The fruit for this single vineyard cuvee hails from southern Margaret River, slightly cooler than the rest of the zone. Apricot and while peach flavours wind around a creamy core of cashew kernel, curd and truffle, derived from a wild fermentation, lees work and high quality toasty oak. The wine boasts intensity of flavour and sneaky persistence, building nicely as it opens. Still, the overall impression is one of tension, smoky chiselled phenolics and punchy acidity steering the ship. Cool and brimming with intent.”

 

Tiger Country 2014 – 94 points

“A 61/24/15 blend of tempranillo, petit verdot and graciano from three estate vineyards, separately vinified, cold soaked with partial wild yeast ferment of 85% destemmed/15% whole bunches, foot stomped, hand-plunged, basket-pressed, matured for 14 months in French oak (10% news). Bright crimson; the bouquet is super-fragrant, with predominantly red cherry and some blueberry fruits, the palate upping the game with purple (plum), licorice and strongly textured tannins. Unusual wine.”

In UK stock

 

Hazel’s Vineyard Zinfandel 2014 – 90 points

“A whole berry ferment in stainless steel, hand plunged and pumped over, basket-pressed, matured in 14 months in French oak, the usual no addition regime. Margaret River invests Zinfandel with more body than SA versions, the fruits tending to blackberry, with an interplay of the confection fruit that is so commonly encountered in California.”

In UK stock

 

Amigos Red 2015 – 90 points (Shiraz, Grenache, Mataro)

“A whole berry ferment in stainless steel, this nod to the southern Rhone underwent partial carbonic, partial wild and 20% whole bunch fermentation, metastising as a scurvy nave of wine, both cheeky and pulpy; dark fruited, spicy and loaded with carnal meat and camphor aromas.

Currently reductive. Needs time or an aggressive decant.”