You will find star anise and other spice on the nose, as well as plums and red fruit. The palate is soft and grainy with excellent fruit tannin length. The wine is very, very long and very, very persistent. Cellaring potential? Years, Joch says. White Boar can be successfully served with hearty winter tucker; rich beef casseroles, osso bucco, or simply pour a glass and consume sitting next to the fire with a cheese platter.
We recorded just about average annual rainfall over the year, which resulted in healthy crops of Shiraz and Cabernet. Unseasonably warm November weather interfered with the chardonnay during flowering and has resulted in small crops of this variety. The weather then remained almost perfect for the rest of vintage. The general consensus amongst winemakers in the Vale is that 2010 marks an exceptional year for both red and white wines.
White Boar is our tilt at producing an Amarone style red wine. Amarone is made in Italy using indigenous grape varieties. The grapes are harvested when ripe and dried on racks for several weeks before fermentation, making a rich, characterful wine.
We have adapted the theory by actually drying our Shiraz and Cabernet grapes on the vine (after cutting the cordon) to achieve the same effect, but with more risk! Shiraz and Cabernet had their canes cut and were left to dry on the vines for approximately 12-14 days. The drying process concentrates flavour, sugar and acid.
Grapes were then hand-picked and fermented in old oak. These vine-dried concentrated wines are made as a blending component for the single vineyard Battle of Bosworth red wines. In 2010 we had enough left over to bottle a small volume of the White Boar.
The Independent Wine Review Thursday 4th October 2012'This 2010 Battle of Bosworth “White Boar” is one of the top wines of the Battle of Bosworth estate and its production was inspired by the production methods behind Amarone – North East Italy’s most iconic wine.60% Shiraz and 40% Cabernet Sauvignon, this 2010 Battle of Bosworth “White Boar” saw the grapes destined for it dried before pressing and fermentation (as is the case for Amarone). This two week drying period which occurred on the vine, after the cordon to each bunch of grapes had been cut (differently to Amarone where the grapes are dried in lofts once harvested) allowed a concentration of flavours and sugars to occur. Fermentation of this 2010 Battle of Bosworth “White Boar” in old oak followed.An intense ruby colour in the glass, the elevated alcoholic content of this 2010 Battle of Bosworth “White Boar” hints at the grape drying technique that was used to concentrate sugars before this 2010 Battle of Bosworth “White Boar” is even tasted, with 15% abv clearly displayed in viscous alcoholic legs.Pronounced and impressively complex on the nose, this 2010 Battle of Bosworth “White Boar” is an utterly beguiling blend of winemaking cultures and styles. Aromas of ripe damson and jammed strawberry rise from the glass of this 2010 Battle of Bosworth “White Boar”, accompanied by a gorgeously sweet spice consisting of clove, cinnamon and vanilla. Dried fruit aromas are also in evidence, with a hint of cigar box and coffee showing the developing influence of oak.Full bodied and rich in the mouth, this 2010 Battle of Bosworth “White Boar” exhibits layers of concentrated plum and over-ripe red cherry fruits, interwoven with those gorgeous spices and dried fruit nuances from the nose. A fairly muscular structure of tannins is beautifully integrated and this, along with a balanced level of acidity offers potential for further bottle maturation. Intense, complex and long, this 2010 Battle of Bosworth “White Boar” lingers impressively on swallowing with sweet spice remaining. This is a stonkingly good wine.Already drinking well, it is possible to consume this 2010 Battle of Bosworth “White Boar” either as a “meditation wine” (as per the traditional use of Amarone), or this 2010 Battle of Bosworth “White Boar” will pair well with rich meat dishes. Put a few bottles of this 2010 Battle of Bosworth “White Boar” away and it will likely develop through to 2020. 2970 bottles produced.
James Halliday's Wine Companion July 2013
Good hue; a 60/40% blend of shiraz and cabernet sauvignon; here the alcohol has been very deliberately built into the wine, the canes having been cordon cut and the bunches left to desiccate for two weeks before being picked; the wine is very complex, and it is only on the aftertaste that the high alcohol impacts.
Drink till 2025
The Wine Advocate #205 February 2013 Lisa Perrotti-Brown
The 2010 White Boar is a 60% Shiraz and 40% Cabernet Sauvignon blend that shows deep garnet-purple in the glass. It has a vibrantly scented cassis and warm blackberry-laced nose over suggestions of marmite toast, soy, cedar and Chinese five spice plus a whiff of underbrush.
Medium to full-bodied with layers of warm berry and earth flavours and a judicious use of oak, the wine is framed by crisp acid, a medium to firm level of grainy tannins and a long finish
Picking Date: 11th March 20120
pH Level: 3.61
Total Acidity: 6.95
Bottling Date: 22nd November 2011