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2016 Michael Hall Barossa Valley Roussanne
2016 Michael Hall Barossa Valley Roussanne
54% OFF
$18.37 per bottle (750ml)
Love it or your money back*
On orders
over $300*
Love it or your money back*
On orders Over $300*
The ever-clever Michael Hall here shows that even varieties like Roussanne - which you wouldn't think of as first choice for the warm Barossa - can be fashioned into something absolutely magnificent with the right winemaker at the helm.
Full flavoured (and proudly so), the appeal is undoubtedly the weightiness of this white, with its apple and stonefruit palate bolstered by the texture of barrel fermentation.
It's white wine with layers. White wine with complexity. And yes, it's delicious.
Expert Reviews
Hand-picked, destemmed, pressed, wild yeast barrel-fermented, 25% mlf, matured for 9 months in French (Damy) oak. Michael Hall can do anything, it seems, persuading this normally reticent variety to mix spice, pepper and lemon pith on the spunky palate.'
Tech stuff
Light
Full
How's it taste?
Aromas of chamomile and cut hay, with a savoury, smokiness too. The palate is delicate and poised, showing elegance and restraint, and culminating in a long, lingering finish. Excellent.
How was it made?
The Roussanne grape owes its name to the reddish or russet bloom it develops on its skin as it reaches full maturity. This grape is late ripening and ideally suited to the Barossa climate. Handpicked on 22 February 2016, destemmed and pressed, wild yeast barrel fermented, no malolactic, nine months in French oak barriques (Damy), 24% new, racked to tank, fined and filtered.
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.
Not quite what you’re looking for?
Sabine Duval
Senior Wine Buyer
We don't seem to have the exact wine you are after.. However, here are some of my favourites that I think work for all occasions, be it a BBQ or a fancy dinner.
