Hairy Arm Shiraz 2015


93 Points, James Halliday, “Hand-picked, chilled overnight to 12 degrees C, 60% destemmed whole berries, 90% whole bunches, wild yeast open-fermented in three small pots, one left 10 days, the other two for a further 21 days before pressing, matured for 13 months in French oak (30% new). A very savoury black-fruited palate with clinging tannins full of character, but needing time to open up and relax the grip of the Hairy Arm.” Drink to 2030.

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James Halliday’s notes:┬áSteven Worley graduated as an exploration geologist, then added a Master of Geology degree, followed by a postgraduate Diploma in Oenology and Viticulture. Until December 2009 he was general manager of Galli Estate Winery. The Hairy Arm started as a university project in ’04. It has grown from a labour of love to a commercial undertaking. Steven has an informal lease of 2ha of shiraz at Galli’s Sunbury vineyard, which he manages, and procures 1ha of nebbiolo from the Galli vineyard in Heathcote.

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