Kerry & Keven Tilly, Ben Morven
Jan & Andrew Johns, Brancott
Michelle & Andy Peter, Awatere
Specifications:
Alcohol:
14%
Residual sugar:
<1g/L
Titratable Acidity:
6.0 g/L
pH:
3.51
Viticulture:
Climate:
Spring was cool, followed by dry summer and autumn months. This resulted in lower tha average yeilds but with clean fruit and intense varietal flavours.
Training:
The vins were pruned to 2 canes on standard trellis with vertical shoot positioning. During the growing season, the vines were methodically shoot thinned, trimmed, leaf plucked and fruit thinned to ensure favourable ripening, clean fruit and to maximise flavour.
Winemaking:
The fruit was handpicked, destemmed and crushed into small open vats. Here it was cold soaked for five days before fermentation. the ferment occured spontaneously and was hand plunged three times daily to ensure maximum extraction of colour and flavour, with fermentation temperature peaking at 32°C. The wine was pressed immediatly after ferment, with the heavy pressings being seperated to aid a silky texture. After racking, the wine was transferred to tight grained French oak barriques for 18 months ageing. Malolactic fermentation was allowed to occur naturally in Spring. No fining or filtration was used on this wine, adding to its complexity and longevity. Bottling date was 28th August 2008.
Winemaker:
Sam Smail
Tasting Notes:
Colour / Appearance:
Deep garnet
Aroma / Bouquet:
A complex assortment of cherry kirsch, bramble, truffle, sweet violet with clove and nutmeg spice in the background.
Palate:
The palate is defined by its silky, supple texture and plush tannin structure. The complex array of fruit, earthy notes and oak char are intertwined, layered and linger on the long, dry finish.
Cellaring:
Should keep well if cellared in an even, cool enviroment for 5+ years
Serve:
Room temperature
Suggested Food Match:
Particularly suited to game meat dishes such as venison and duck, but also a wonderful accompaniment to other red meat dishes.
