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VINEYARD BLOCKS
Exclusively from our mountainside vineyard 400m above sea
level.
8 yr old vines, clones PN115 & PN777 on R99 rootstock.
Vines trained high off the ground with 5 wire vertical trellis
to reduce air temperature. Rows 1.5m wide. Vine density 7000
vines/ha. Lightly irrigated on hot days to cool the vineyard
and relieve stress. Yield 4 tons/ha.
VINTAGE CONDITIONS
A cool, late spring followed by a few days of very hot weather
in early January that caused some sunburn. The harvest took
place in warm, but good conditions producing healthy grapes
and a big, robust and full flavoured wine.
Harvest date: 13/2/04 @ 25.5° Balling.
PRODUCTION
Spontaneous natural yeast fermentation
started after 4 days cold soak. Fermented up to max. 31ºC.
The cap of skins was punched down manually 1 - 4 times a day
for 14 days. Wine drained directly into 2 x 225L second fill
French oak barrels together with a single pressing from traditional
basket press. All our red wines undergo malolactic fermentation
in the barrel.
Time in barrel 19 months with only a single racking.
Bottling date: 6/10/2005.
Production: 45 x 12 x 750ml
TASTING NOTES
Attractive ruby colour. Complex spicy cherry, cranberry and
slightly earthy aroma. Interesting sweet/sour texture to the
palate highlights the complex spice and fruit flavours. Should
harmonize over the next few years - probably best between
2006 and 2012. Should accompany a wide variety of meals from
rich seafood to venison casserole.
ANALYSIS
Alc. 15.28 Sugar 1.8 TA 4.9
VA 0.67 pH 3.92 SO2 29 - 59 |
