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VINEYARD BLOCKS
Exclusively from our mountainside vineyard 400m above sea
level.
9 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
Below average winter rain was followed by above average spring
rain. This allowed for good growth up to flowering and was
followed by hot and dry conditions during berry enlargement,
ensuring smaller berries. 48 mm of rain fell on 28 January
and the grapes were harvested before the vines absorbed much
water - about 5 days earlier than expected. Another 21 mm
fell shortly thereafter, vindicating the decision to pick
early.
Harvest date: 29/1/2006 @ 23.3° Balling.
PRODUCTION
Spontaneous natural yeast fermentation
started after 4 days cold soak. Fermented up to max. 29ºC.
The cap of skins was punched down manually 1 - 2 times a day
for 13 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 18 months with only a single racking.
Bottling date:.29 / 9 / 2006
Production: 45 x 12 x 750ml
TASTING NOTES
Attractive ruby colour. Spicy raspberry core on the nose
with subtle nuances of herbs; flowers; tobacco and forest
floor. An elegant, restrained palate with firm, fine tannins
and fresh, savoury fruit flavours. Needs a year or two to
open up and soften a little – probably best between
2008 and 2013. Should accompany a wide variety of meals from
delicate meat dishes to wild mushroom pasta. Pan fried trout
or eel in red wine…..mmm!
ANALYSIS
Alc. 13.76 Sugar 1.7 TA 5.5
VA 0.51 pH 3.60 SO2 28free - 60total |
