Spring was cool, followed by dry Summer and Autumn months. This ensured a long favourable growing season, clean fruit and intense varietal flavours.
Training:
The vines were pruned to 2 canes on standard trellis with vertical shoot positioning.
Harvest Date:
20th March - 18th April, 2007
Winemaking:
The fruit was handpicked, destemmed and crushed into open vats. The fruit was partially cold soaked for three days before fermention. During the ferment, the vats were hand plunged three times daily to ensure maximum extraction of colour and flavour, with fermentation temperature peaking at 32ºC. The wine was lightly pressed immediatly after ferment, and racked to French oak barriques for 10 months ageing. During this period the wine was regularly stirred on light yeast lees, and natural malolactic fermentation occured. Before bottling, the wine was fined with egg whites to ensure a soft finish.
Winemaker:
Sam Smail & Paul Gordon
Tasting Notes:
Colour / Appearance:
Deep ruby with crimson hues.
Aroma / Bouquet:
Ripe plum and bottled cherry fruit flavours, underlined with game and truffle complexities and oak char and spice.
Palate:
The palate is precise and balanced, with a fine tannin struture and a supple, velvety texture. Layers of flavour are revealed and linger on the long finish.
Cellaring:
Should keep well if cellered in an even, cool enviromentfor 3-6 years.
