Technical Notes

Cabernet Sauvignon 2008

Vintage

The 2008 vintage was excellent for both reds and whites. There was minimal summer rain, moderate temperatures led to a perfect ripening season. Netting of the grapes was required to avoid bird damage. Vintage Rating 9/10

Harvest was on March 30th just before the rain

Vinification

A field blend of approximately 5% merlot grapes were added to the cabernet sauvignon. The grapes were destemmed and placed in two open fermenters where the must was inoculated with a neutral yeast and fermentation began. The cap was hand plunged four times a day in the early stages of the ferment, to extract colour and tannin. After 10 days the wine was drained and basket pressed off to tank to under go a malolactic fermentation which softens the acid. The wine was then racked to a mix of 50% new & 50% one and two year old French barriques and matured for 12 months. Blended and bottled in January 2010

Alc. 14.5 % pH 3.59 TA 5.9 g/l

Cabernet Sauvignon 2005

Vintage

The dry and cool growing season produced fruit with very good natural acidities, good colour and flavour. The abundance of Marri Blossom kept bird damaged fruit to a minimum. At the end of March there was an unusual burst rain with a total rainfall of 75mm. The Cabernet had time to develop additional flavours before harvest.

Harvest was on March 24 & April 8th.

Vinification

A field blend of approximately 5% merlot grapes were added to the cabernet sauvignon. The grapes were destemmed and and placed in two open fermenters where the must was innoculated with a neutral yeast and fermentation began. The cap was hand plunged four times a day in the early stages of the ferment, to extract colour and tannin. After 10 days the wine was drained and basket pressed off to tank to under go a malolactic fermentation which softens the acid. The wine was then racked to a mix of 50% new & 50% one and two year old French barriques and matured for 12 months. Blended and bottled in August 2005.

Alc. 14.5 % pH 3.68 TA 5.9 g/l

Cabernet Sauvignon 2004

Vintage

Margaret River had a near ideal spring with adequate rain and an overall cool, mild growing season with only a few heat spikes, leading to a fine mild autumn. The 2004 Cabernet Sauvignon ripened slightly later in the season and achieved good ripe tannins, moderate levels of sugar and fine, ripe fruit flavours.

Harvest was on April 3rd & 4th

Vinification

The grapes were destemmed and and placed in two open fermenters where the must was innoculated with a neutral yeast and fermentation began. The cap was hand plunged four times a day in the early stages of the ferment, to extract colour and tannin. After 10 days the wine was drained and basket pressed off to tank to under go a malolactic fermentation which softens the acid. The wine was then racked to a mix of 50% new & 50% one and two year old French barriques and matured for 12 months. Blended and bottled in July 2004.

Alc. 14.5 % pH 3.68 TA 5.9 g/l

Shiraz 2008

Vintage

Vinification

The grapes were destemmed and placed in two open fermenters. Inoculated with a neutral yeast and the cap plunged up to four times a day, by hand. After 10 days the wine was drained and the must basket pressed off to tank where it underwent a malolactic fermentation which softens the acid. The wine was then racked to a mix of new and old French barriques. Then left to mature for 12 months. Blended and bottled in October 2009.

Alc. 14.5 % pH 3.66 TA 6.0 g/l

Shiraz 2005

Vintage

The dry and cool growing season produced fruit with very good natural acidities, good colour and flavour. The abundance of Marri Blossom kept bird damaged fruit to a minimum. At the end of March there was an unusual burst rain with a total rainfall of 75mm. The Shiraz had time to develop additional flavours before harvest.

Harvest was on April 14 & 19th.

Vinification

The grapes were destemmed and placed in two open fermenters. Innoculated with a neutral yeast and the cap plunged up to four times a day, by hand. After 10 days the wine was drained and the must basket pressed off to tank where it underwent a malolactic fermentation which softens the acid. The wine was then racked to a mix of new and old French barriques. Then left to mature for 12 months. Blended and bottled in August 2004.

Alc. 14.0 % pH 3.68 TA 5.3 g/l

Shiraz 2004

Vintage

A warm and mild spring, followed by an early summer gave way to rain and humid weather at the end of February. A heat spike in early March finished off the whites nicely. The reds endured a prolonged maturation, slowed by more rain and cooler weather.

Harvest was on April 3rd & 18th.

Vinification

The grapes were destemmed and placed in two open fermenters. Innoculated with a neutral yeast and the cap plunged up to four times a day, by hand. After 10 days the wine was drained and the must basket pressed off to tank where it underwent a malolactic fermentation which softens the acid. The wine was then racked to a mix of new and old French and American barriques. Then left to mature for 12 months. Blended and bottled in July 2003.

Alc. 14.2 % pH 3.85 TA 5.7 g/l

Shiraz Cabernet 2010

Vintage

Vintage – There were extended winter rains, followed by cool and crisp conditions in early spring for budburst. Healthy shoot growth and vibrant leaf condition were the results of a warm October. The ripening period through January and February was dry with daytime temperatures consistently reaching 26 degrees and above. Overall the 2010 vintage was a warm and dry season that produced reds of purity and elegance, exceptional colour and fine tannins.

The Shiraz and Cabernet Sauvignon Harvest was on April 1.

Vinification

The grapes were destemmed and placed in open fermenters. Inoculated with a neutral yeast and the cap plunged up to four times a day, by hand. After 10 days the wine was drained and the must basket pressed off to tank where it underwent a malolactic fermentation which softens the acid. The wine was then racked and left to mature in on and two year old French oak for 9 months. Blended and bottled in March 2011.

Alc. 14.0% pH 3.5 TA 6.7 g/l

Storyteller Cabernet Shiraz 2006

Vintage

The 2006 vintage was the coolest in Margaret River since 1982 and started with having the coolest December on record. This ment everything was three to four weeks behind in ripening time. Yields were slightly lower in the reds

Shiraz Harvest was on March 25 & April 21.

Cabernet Sauvignon Harvest was on April 23.

Vinification

This year we choose to make a classic Australian blend of estate grown Cabernet and Shiraz.

The grapes were destemmed and placed in open fermenters. Innoculated with a neutral yeast and the cap plunged up to four times a day, by hand. After 10 days the wine was drained and the must basket pressed off to tank where it underwent a malolactic fermentation which softens the acid. The wine was then racked and left to mature in on and two year old French oak for 9 months. Blended and bottled in June 2007.

Alc. 13.2 % pH 3.68 TA 5.3 g/l

Chardonnay 2008

Vintage

Harvest was on March 3rd.

Vinification

The grapes were machine harvested in the cool early morning hours, then immediately pneumatically pressed. The juice was cold settled and transferred to tank for the primary ferment. Using a commercial yeast culture the juice was inoculated; once started the 'new wine' was racked to new and old French, to ferment in barrel with lees stirring once a week. Partial malolactic ferment was introduced. The wine saw twelve months in oak and was blended and bottled March 2009.

Alc. 13.5% pH 3.35 TA 5.1 g/l

Chardonnay 2005

Vintage

The dry and cool growing season produced fruit with very good natural acidities, good colour and flavour especially for the Chardonnay. The abundance of Marri Blossom kept bird damaged fruit to a minimum. The Chardonnay was harvested at the beginning of March. At the end of the month there was an unusual burst of rain with a total rainfall of 75mm .

Harvest was on March 2nd.

Vinification

The grapes were machine harvested in the cool early morning hours, then immediately pneumatically pressed. The juice was cold settled and transferred to tank for the primary ferment. Using a commercial yeast culture the juice was inoculated; once started the ‘new wine’ was racked to new and old French, to ferment in barrel with lees stirring once a week. A partial malolactic ferment was introduced. The wine saw eleven months in oak and was blended and bottled January February 2005.

Alc. 14.5% pH 3.44 TA 6.2 g/l

Chenin Blanc 2010

Vintage

There were extended winter rains, followed by cool and crisp conditions in early spring for budburst. Healthy shoot growth and vibrant leaf condition were the results of a warm October. The ripening period through January and February was dry with daytime temperatures consistently reaching 26 degrees and above. Overall the 2010 vintage was a warm and dry season that produced intense, fresh, clean whites. Vintage Rating 8/10

Harvest was on March 11.

Vinification

The grapes were machine harvested in the cool early morning hours, then pneumatically pressed. The juice was transferred to a stainless steel tank for vinification. Bottled in September 2010.

Alc. 13% pH 3.66 TA 6.8 g/L

Chenin Blanc 2007

Vintage 2007

The 2007 vintage was excellent for both reds and whites. There was minimal summer rain and vintage was early with everything ripening at once giving Robert a headache. With ample Marri blossom there was minimal bird damage.

Harvest was on April 11^th.

Vinification

The grapes were machine harvested in the cool early morning hours, then pneumatically pressed. The juice was transferred to a stainless steel tank for vinification. Bottled in July 2007

Alc. 14.5% pH 3.52 TA 8.5 g/

Cane Cut Chenin Blanc 2010

Vintage

Harvest was on April 11.

Vinification

At optimum flavour ripeness the cane is cut at the base of the shoot, allowing the bunches to dry out. This concentrates the sugars and flavours in the berries resulting in a luscious dessert wine. The grapes were hand picked four weeks later. Then the grapes were pressed in a pneumatic press and matured in oak barrels for seven months, then bottled in December 2010.

Alc. 13.5% pH 3.66 TA 8.7 g/l Residual Sugar 93.5 g/L

PREVIOUS VINTAGE NOTES

Vintage 2007

Vintage 2006

The 2006 vintage was the coolest in Margaret River since 1982 and started with having the coolest December on record. This meant everything was three to four weeks behind in ripening time. Yields were slightly lower in the reds.

Vintage 2005

A dry and cool growing season, but without any significant rainfall until the end of March, when an unusual burst of 75mm of rain fell. The abundance of Marri blossoms kept bird damage to a minimum. The fruit from this vintage had very good natural acidities, good colour and flavour. Outstanding red and white wines with elegant flavours.

Vintage 2004

Margaret River had a near ideal spring with adequate rain and an overall cool, mild growing season with only a few heat spikes, leading to a fine mild autumn. There was outstanding vine health and above average crops. Both excellent red and white wines were produced.

Vintage 2003

Vintage 2002

Cool & mild with these conditions continuing throughout the summer. Fruit brought to full ripeness by a warm finish to the season. A very dry season necessitated turning on the irrigation several times to avoid stressing the vines. Cape Grace although irrigated, operates on a dry grown basis. Stress release comes from infrequent watering, emulating summer rainfall.

Vintage 2001

A classic Margaret River Vintage. Summer started early and the warm, dry weather allowed the grapes to achieve full ripeness. Excellent depth and concentration flavours. The vines were netted to minimise bird damage.

Vintage 2000

The hot early summer was relieved by a welcome rain in January. The balance of the season brought warm sunny weather which allowed the grapes to achieve full ripeness, flavour, sugar and tannin. The quality of the grapes was excellent and the birds were mercifully absent




	Technical Notes Cabernet Sauvignon 2008 Vintage The 2008 vintage was excellent for both reds and whites. There was minimal summer rain, moderate temperatures led to a perfect ripening season. Netting of the grapes was required to avoid bird damage. Vintage Rating 9/10 Harvest was on March 30th just before the rain Vinification A field blend of approximately 5% merlot grapes were added to the cabernet sauvignon. The grapes were destemmed and placed in two open fermenters where the must was inoculated with a neutral yeast and fermentation began. The cap was hand plunged four times a day in the early stages of the ferment, to extract colour and tannin. After 10 days the wine was drained and basket pressed off to tank to under go a malolactic fermentation which softens the acid. The wine was then racked to a mix of 50% new & 50% one and two year old French barriques and matured for 12 months. Blended and bottled in January 2010 Alc. 14.5 % pH 3.59 TA 5.9 g/l Cabernet Sauvignon 2005 Vintage The dry and cool growing season produced fruit with very good natural acidities, good colour and flavour. The abundance of Marri Blossom kept bird damaged fruit to a minimum. At the end of March there was an unusual burst rain with a total rainfall of 75mm. The Cabernet had time to develop additional flavours before harvest. Harvest was on March 24 & April 8th. Vinification A field blend of approximately 5% merlot grapes were added to the cabernet sauvignon. The grapes were destemmed and and placed in two open fermenters where the must was innoculated with a neutral yeast and fermentation began. The cap was hand plunged four times a day in the early stages of the ferment, to extract colour and tannin. After 10 days the wine was drained and basket pressed off to tank to under go a malolactic fermentation which softens the acid. The wine was then racked to a mix of 50% new & 50% one and two year old French barriques and matured for 12 months. Blended and bottled in August 2005. Alc. 14.5 % pH 3.68 TA 5.9 g/l Cabernet Sauvignon 2004 Vintage Margaret River had a near ideal spring with adequate rain and an overall cool, mild growing season with only a few heat spikes, leading to a fine mild autumn. The 2004 Cabernet Sauvignon ripened slightly later in the season and achieved good ripe tannins, moderate levels of sugar and fine, ripe fruit flavours. Harvest was on April 3rd & 4th Vinification The grapes were destemmed and and placed in two open fermenters where the must was innoculated with a neutral yeast and fermentation began. The cap was hand plunged four times a day in the early stages of the ferment, to extract colour and tannin. After 10 days the wine was drained and basket pressed off to tank to under go a malolactic fermentation which softens the acid. The wine was then racked to a mix of 50% new & 50% one and two year old French barriques and matured for 12 months. Blended and bottled in July 2004. Alc. 14.5 % pH 3.68 TA 5.9 g/l Shiraz 2008 Vintage The 2008 vintage was excellent for both reds and whites. There was minimal summer rain, moderate temperatures led to a perfect ripening season. Netting of the grapes was required to avoid bird damage. Vintage Rating 9/10 Vinification The grapes were destemmed and placed in two open fermenters. Inoculated with a neutral yeast and the cap plunged up to four times a day, by hand. After 10 days the wine was drained and the must basket pressed off to tank where it underwent a malolactic fermentation which softens the acid. The wine was then racked to a mix of new and old French barriques. Then left to mature for 12 months. Blended and bottled in October 2009. Alc. 14.5 % pH 3.66 TA 6.0 g/l Shiraz 2005 Vintage The dry and cool growing season produced fruit with very good natural acidities, good colour and flavour. The abundance of Marri Blossom kept bird damaged fruit to a minimum. At the end of March there was an unusual burst rain with a total rainfall of 75mm. The Shiraz had time to develop additional flavours before harvest. Harvest was on April 14 & 19th. Vinification The grapes were destemmed and placed in two open fermenters. Innoculated with a neutral yeast and the cap plunged up to four times a day, by hand. After 10 days the wine was drained and the must basket pressed off to tank where it underwent a malolactic fermentation which softens the acid. The wine was then racked to a mix of new and old French barriques. Then left to mature for 12 months. Blended and bottled in August 2004. Alc. 14.0 % pH 3.68 TA 5.3 g/l Shiraz 2004 Vintage A warm and mild spring, followed by an early summer gave way to rain and humid weather at the end of February. A heat spike in early March finished off the whites nicely. The reds endured a prolonged maturation, slowed by more rain and cooler weather. Harvest was on April 3rd & 18th. Vinification The grapes were destemmed and placed in two open fermenters. Innoculated with a neutral yeast and the cap plunged up to four times a day, by hand. After 10 days the wine was drained and the must basket pressed off to tank where it underwent a malolactic fermentation which softens the acid. The wine was then racked to a mix of new and old French and American barriques. Then left to mature for 12 months. Blended and bottled in July 2003. Alc. 14.2 % pH 3.85 TA 5.7 g/l Shiraz Cabernet 2010 Vintage Vintage – There were extended winter rains, followed by cool and crisp conditions in early spring for budburst. Healthy shoot growth and vibrant leaf condition were the results of a warm October. The ripening period through January and February was dry with daytime temperatures consistently reaching 26 degrees and above. Overall the 2010 vintage was a warm and dry season that produced reds of purity and elegance, exceptional colour and fine tannins. The Shiraz and Cabernet Sauvignon Harvest was on April 1. Vinification The grapes were destemmed and placed in open fermenters. Inoculated with a neutral yeast and the cap plunged up to four times a day, by hand. After 10 days the wine was drained and the must basket pressed off to tank where it underwent a malolactic fermentation which softens the acid. The wine was then racked and left to mature in on and two year old French oak for 9 months. Blended and bottled in March 2011. Alc. 14.0% pH 3.5 TA 6.7 g/l Storyteller Cabernet Shiraz 2006 Vintage The 2006 vintage was the coolest in Margaret River since 1982 and started with having the coolest December on record. This ment everything was three to four weeks behind in ripening time. Yields were slightly lower in the reds Shiraz Harvest was on March 25 & April 21. Cabernet Sauvignon Harvest was on April 23. Vinification This year we choose to make a classic Australian blend of estate grown Cabernet and Shiraz. The grapes were destemmed and placed in open fermenters. Innoculated with a neutral yeast and the cap plunged up to four times a day, by hand. After 10 days the wine was drained and the must basket pressed off to tank where it underwent a malolactic fermentation which softens the acid. The wine was then racked and left to mature in on and two year old French oak for 9 months. Blended and bottled in June 2007. Alc. 13.2 % pH 3.68 TA 5.3 g/l Chardonnay 2008 Vintage The 2008 vintage was excellent for both reds and whites. There was minimal summer rain, moderate temperatures led to a perfect ripening season. Netting of the grapes was required to avoid bird damage. Vintage Rating 9/10 Harvest was on March 3rd. Vinification The grapes were machine harvested in the cool early morning hours, then immediately pneumatically pressed. The juice was cold settled and transferred to tank for the primary ferment. Using a commercial yeast culture the juice was inoculated; once started the 'new wine' was racked to new and old French, to ferment in barrel with lees stirring once a week. Partial malolactic ferment was introduced. The wine saw twelve months in oak and was blended and bottled March 2009. Alc. 13.5% pH 3.35 TA 5.1 g/l Chardonnay 2005 Vintage The dry and cool growing season produced fruit with very good natural acidities, good colour and flavour especially for the Chardonnay. The abundance of Marri Blossom kept bird damaged fruit to a minimum. The Chardonnay was harvested at the beginning of March. At the end of the month there was an unusual burst of rain with a total rainfall of 75mm . Harvest was on March 2nd. Vinification The grapes were machine harvested in the cool early morning hours, then immediately pneumatically pressed. The juice was cold settled and transferred to tank for the primary ferment. Using a commercial yeast culture the juice was inoculated; once started the ‘new wine’ was racked to new and old French, to ferment in barrel with lees stirring once a week. A partial malolactic ferment was introduced. The wine saw eleven months in oak and was blended and bottled January February 2005. Alc. 14.5% pH 3.44 TA 6.2 g/l Chenin Blanc 2010 Vintage There were extended winter rains, followed by cool and crisp conditions in early spring for budburst. Healthy shoot growth and vibrant leaf condition were the results of a warm October. The ripening period through January and February was dry with daytime temperatures consistently reaching 26 degrees and above. Overall the 2010 vintage was a warm and dry season that produced intense, fresh, clean whites. Vintage Rating 8/10 Harvest was on March 11. Vinification The grapes were machine harvested in the cool early morning hours, then pneumatically pressed. The juice was transferred to a stainless steel tank for vinification. Bottled in September 2010. Alc. 13% pH 3.66 TA 6.8 g/L Chenin Blanc 2007 Vintage 2007 The 2007 vintage was excellent for both reds and whites. There was minimal summer rain and vintage was early with everything ripening at once giving Robert a headache. With ample Marri blossom there was minimal bird damage. Harvest was on April 11^th. Vinification The grapes were machine harvested in the cool early morning hours, then pneumatically pressed. The juice was transferred to a stainless steel tank for vinification. Bottled in July 2007 Alc. 14.5% pH 3.52 TA 8.5 g/ Cane Cut Chenin Blanc 2010 Vintage There were extended winter rains, followed by cool and crisp conditions in early spring for budburst. Healthy shoot growth and vibrant leaf condition were the results of a warm October. The ripening period through January and February was dry with daytime temperatures consistently reaching 26 degrees and above. Overall the 2010 vintage was a warm and dry season that produced intense, fresh, clean whites. Vintage Rating 8/10 Harvest was on April 11. Vinification At optimum flavour ripeness the cane is cut at the base of the shoot, allowing the bunches to dry out. This concentrates the sugars and flavours in the berries resulting in a luscious dessert wine. The grapes were hand picked four weeks later. Then the grapes were pressed in a pneumatic press and matured in oak barrels for seven months, then bottled in December 2010. Alc. 13.5% pH 3.66 TA 8.7 g/l Residual Sugar 93.5 g/L PREVIOUS VINTAGE NOTES Vintage 2007 The 2007 vintage was excellent for both reds and whites. There was minimal summer rain and vintage was early with everything ripening at once giving Robert a headache. With ample Marri blossom there was minimal bird damage. Vintage 2006 The 2006 vintage was the coolest in Margaret River since 1982 and started with having the coolest December on record. This meant everything was three to four weeks behind in ripening time. Yields were slightly lower in the reds. Vintage 2005 A dry and cool growing season, but without any significant rainfall until the end of March, when an unusual burst of 75mm of rain fell. The abundance of Marri blossoms kept bird damage to a minimum. The fruit from this vintage had very good natural acidities, good colour and flavour. Outstanding red and white wines with elegant flavours. Vintage 2004 Margaret River had a near ideal spring with adequate rain and an overall cool, mild growing season with only a few heat spikes, leading to a fine mild autumn. There was outstanding vine health and above average crops. Both excellent red and white wines were produced. Vintage 2003 A warm and mild spring, followed by an early summer gave way to rain and humid weather at the end of February. A heat spike in early March finished off the whites nicely. The reds endured a prolonged maturation, slowed by more rain and cooler weather. Vintage 2002 Cool & mild with these conditions continuing throughout the summer. Fruit brought to full ripeness by a warm finish to the season. A very dry season necessitated turning on the irrigation several times to avoid stressing the vines. Cape Grace although irrigated, operates on a dry grown basis. Stress release comes from infrequent watering, emulating summer rainfall. Vintage 2001 A classic Margaret River Vintage. Summer started early and the warm, dry weather allowed the grapes to achieve full ripeness. Excellent depth and concentration flavours. The vines were netted to minimise bird damage. Vintage 2000 The hot early summer was relieved by a welcome rain in January. The balance of the season brought warm sunny weather which allowed the grapes to achieve full ripeness, flavour, sugar and tannin. The quality of the grapes was excellent and the birds were mercifully absent Web Design by Photomedia © 2005