1.5L 2011 Mountain A Medium Bodied Dry Red

1.5L 2011 Mountain A Medium Bodied Dry Red

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The Mountain Range wines pay homage to O'Shea's talent as a master blender. He had an astounding ability to make and recognise small unique parcels. And depending on what style they were, light bodied, medium bodied or full-bodied, O'Shea gave each of them different code names: Mountain C, Mountain A and Mountain D.



About this Wine


Hunter Valley


Scott McWilliam


Intense dark red brick with vibrant magenta hues.


Intensely lifted sweet rhubarb and ripe cherry and raspberry notes with lifted spicy, dark chocolate oak characters complimented by savoury nutty notes.

Growing Conditions

A very challenging growing season with high rainfall making it difficult to work the vineyard. Disease pressure was high and crop loss was a concern. Mid December saw a respite in the rain altogether which was most welcomed. Two heat wave periods during early and late January gave excellent ripening conditions. A dry harvest ensued meaning perfect conditions and desired maturity and flavour development at the time of picking.


The front palate bursts with fleshy ripe raspberry and plump cherry with red current undertones. These intense yet elegant flavours display great longevity alongside the fruit derived acidity which marries perfectly to the enchantingly fine tannins on the finish. A very fine silky mouth feel and brilliant structure give rise to expert balance and length.


Fruit was sourced from the Rosehill vineyard from a mixture of the old vines planted in 1946 by Maurice O'Shea called Creek Block (25%), and the A, B, C & D blocks planted in 1965 (50%) with the remainder from younger vines planted in 1990. The grapes were gently destemmed without crushing the berries. The grape must was held cold for 2 days prior to inoculation with yeast originally isolated from the Rhone Valley. Fermentation proceeded at cool temperatures initially. Three pumpovers were conducted per day in the first third of ferment. Halfway through fermentation the skins were submerged and the temperature allowed to gently warm. The ferment finished cleanly with a total of 14 days on skins before final pressing. Malolactic fermentation was completed in oak allowing for soft oak integration. After racking off yeast lees the resulting wine was matured in a combination of new (55%) and used oak for 20 months of which 100% was French.



Food Matches

Roasted duck breast and raspberry jus

Peak Drinking

With proper cellaring will develop through to 2050

Professional Reviews