1990 Jasper Hill Emily's Paddock Shiraz Cabernet Franc 750ml

Very High Shoulder; Minor Label Stain/s

Overview

A mature release of one of Jasper Hill’s most distinctive wines, the 1990 Emily’s Paddock combines Shiraz and Cabernet Franc from the estate’s smallest vineyard. Low yields, extended skin contact, natural yeast co-fermentation and French oak maturation shape a deeply structured, long-lived Heathcote red. Decades of bottle development have brought added complexity while retaining the firm tannin profile for which Emily’s Paddock is known.

Vineyard

Emily’s Paddock is Jasper Hill’s smallest vineyard at 2.7 hectares, planted on an easterly facing slope. Naturally low yields contribute to the wine’s intensity of flavour and characteristically firm tannin structure.

Winemaking

Shiraz and Cabernet Franc were co-fermented with natural yeasts and kept on skins for five to six weeks before gentle pressing. The wine was matured for 12 months in French oak.

Producer Tasting Notes

Jasper Hill — Time of Release
“Classic rich dark purple colour; typical powerful earthy spiciness to both aroma and flavour. A big, tannic wine with finesse; long living. Very harmonious, with an extra dimension of fruit adding to the complexity, than previous vintages.”

Critic Reviews

94 Points — Jeremy Oliver
Tasted January 2003

93 Points — Andrew Caillard MW
“Intense liquorice dark cherry, mocha aromas with herb garden bay leaf notes. Generous and slinky with dark chocolate, paneforte redcurrant flavours, fine looseknit ripe tannins and mocha notes.”
Tasted 8 August 2017

91 Points — Andrew Caillard MW
“Fresh, intense black cherry, leather, walnutty aromas. Concentrated black cherry, leather walnut flavours and sinewy dry tannins.”
Tasted 17 August 2012

Specifications

• Vintage: 1990
• Producer: Jasper Hill
• Wine: Emily's Paddock Shiraz Cabernet Franc
• Grape Varieties: Shiraz, Cabernet Franc
• Region: Heathcote, Victoria, Australia
• Vineyard: Emily’s Paddock, 2.7 hectares
• Fermentation: Shiraz and Cabernet Franc co-fermented with natural yeasts
• Skin Contact: 5–6 weeks
• Pressing: Gentle pressing
• Maturation: 12 months in French oak
• Alcohol: 13% ABV
• Drinking Window: Now–2030, based on Andrew Caillard MW’s 2017 review
• Bottle Size: 750ml