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2016 Michael Hall Sang de Pigeon Barossa Valley Shiraz
2016 Michael Hall Sang de Pigeon Barossa Valley Shiraz
$28.99 (buy 6 or more)
$29.99 per single bottle
Love it or your money back*
On orders
over $300*
Love it or your money back*
On orders Over $300*
Michael Hall is one of the best watch experts to have ever made wine. Sure, he may be the only one, but who's counting?
Anyway, this superb Shiraz is a delight. It's perfumed - for a Barossan red - and bold too, straddling the fence between weight and elegance.
Delicious wine that could be double 1.5 times the price.
Expert Reviews
Fermented in a combination of open and closed-top fermenters, resplendent with 26% whole bunches, this is Barossa of a lighter lilac shade. Punchy acidity corrals blue and black fruit allusions all, underlain with a chassis of fruit cake spice, mint and anise. The tannins are present and nicely defined. Marked, even, winnowing the sweetness of the fruit to a tenser savoury meld. This is far from a second-tier knock-back. Indeed, it holds its head high among a fine range of wines.'
Tech stuff
Light
Full
How's it taste?
Perfumed and savoury, with a dark fruit core, this is not your typical Barossa Shiraz. There's no jamminess or sweet, confected fruit, this is all about layers and complexity, with raspberry and blackberry fruit underpinned by gamey notes and spice. Excellent.
How was it made?
The core fruit was grown on two vineyards in the Stone Well sub region of the Barossa. A dry winter and warm spring drove an early harvest despite average summer temperatures. Picked on the 24th and 29th February, 74% destemmed to open fermenter, 26% fermented whole bunch in closed puncheons. Matured for 21 months in barrel and blended with 15% Eden Valley fruit. Fined with egg white, unfiltered.
Who made it?
Michael Hall grew up in England, where he originally built a career in jewellery evaluation, even working for Sotheby’s in Switzerland at one point. Whilst he worked with priceless gems every day, wine was his real passion and so, at the ripe old age of 40, he decided to bring his wine dream to reality, applying for an Australian student visa and enrolling in Wine Science at Charles Sturt University, where he graduated dux in 2005. Taking advantage of the inverse hemisphere seasons, Michael worked stints in Australia with Cullen, Giaconda, Henschke, Shaw + Smith, Coldstream Hills and Veritas; in France with Domaine Leflaive, Meo-Camuzet, Vieux Telegraphe andTrevallon. He then spent four formative years as winemaker for Barossa contract winemaker, Moppa Vintners, before establishing Michael Hall Wines.
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Sam Taylor
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I’m very fortunate to try a huge amount of wine here at The Wine Collective. These are the top picks I’ve tried from crowd pleaser styles, outstanding value varietals to sheer excellence from top wineries around the world.
