Tasted July 2019 – Dylan Arvidson – Winemaker
Very floral notes intertwined with rich blackcurrant. Slight hints of confectionary and a jamminess that is supported by ripe tannins and a fine acid.
Viticulture: The vineyard is grown naturally using organic biological principals. Employing seaweed and fish emulsion foliar fertilisers plus elemental sulphur and copper sprays for disease prevention. Nothing is wasted, grape must is composted, mulched and mixed with manures then returned to the vineyard floor. Cover crops of clover, peas and rye grass are grown between the vines which provide nitrogen and green mulch. Canopy management is vital, hedging and leaf plucking are used to control exposure to sunlight and further our effort to deliver perfectly ripe, balanced grapes to the winery. The Shiraz grapes were picked on March 30th and April 4th.
2008 Vintage: The 2008 vintage was excellent for both reds and whites. There was minimal summer rain, moderate temperatures let to a perfect ripening season. Netting of the grapes was required to avoid bird damage.
2008 Red Vintage Rating: 9/10
Technical Data: Alc. 14.5 % pH 3.66 TA 6.0g/L
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 50% new and 50% one and two year old French barriques. Then left to mature for 17 months. Blended and bottled in October 2009.
Awards and Reviews:
Trophy– Best Individual Vineyard Wine, Wrest Point Royal Hobart International Wine Show
2 Gold, 1 Silver and 5 Bronze Medals, 90/100 James Halliday, 89/100 Ray Jordan’s WA Wine Guide