If one was to look back in time at the Australian industry’s glory days – pre the category collapse of 2008, you’ll see a heap of 92 – 96 point scores from the top critics for Oliverhill’s ‘Jimmy’s Section’ Shiraz. The brim of Seaview Road has much to do with the quality of the fruit that is grown here. Some of the industry’s top-quality Shiraz growers can be found along this hallowed strip of dirt, along with some of Australia’s greatest vineyards – like d’Arenberg’s Dead Arm vineyard across the street, Eileen Hardy Shiraz vineyard and Kay Brothers Block 6 vineyard just up the road. Stuart & Linda Miller purchased this property in 1993, and with their young family, set about restoring the old vineyard and winery into the boutique family winery it is today. The land originally owned by the Oliver family in the 1840’s, was cleared and worked up until the early 1970`s when small sections were sold off. Their section was named “Oliverhill” by the group of doctors who purchased it, with stories of the man named ‘Jimmy’, who helped clear the land and who made his living on it. An apt name for our wine – so “Jimmy Section” was born.

Single vineyard Shiraz from our Jimmy Section vineyard, a 49-year-old, 5-acre plot, with rows running North/South. Shiraz clone 1654, planted on loam over limestone soils at an elevation of 100m above sea level. Average yields are 2-3 Tonnes/Acre, hand-picked determined by flavour. Crush-destemmed into 3 & 5 Tonne open fermenters, hand plunging and pump overs 3 times a day. Fermented to dryness on skins, average 10-12 days. Malolactic fermentation and maturation in French oak 300L barrels, 20% new, 18-24 months. Course filtered and bottled without fining agents. Drink now or cellar for 10 years +.

ALC% – 15.3

Total Acid – 6.96

PH – 3.59

RS – 3.0