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Timing of the pick is critically
controlled by God and the winemaker (whom growers sometimes refer to as
‘god’!) looking for ripe flavours and sugar levels that will return an
alcohol of between 13.5% and 14.5%.
The fruit is then crushed into an open fermenter, inoculated with a
specific yeast, allowed to climb to a warmer temperature (approx 28C)
before being cooled and pressed from the skins and pips (marc). The wine
is again inoculated with another yeast for malo lactic fermentation and
immediately transferred to one year old American oak (33%) barrels and
older barrels (the rest). Removal of sediment (racking) then takes place
three times and gently filtered prior to bottling in about 12 months
from picking.
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This will be one of the great
vintages that we will all remember. Harvested on February 8th, a
Thursday. The low fruit yield at Louisa’s Vineyard, Tierney Lane was
supplemented from another equally good block in the valley.
We believe that this will be a huge wine, with all the intensity you
have come to expect…..deep purple red in colour with ripe blueberry and
aniseed characters overlain with toasty oak. The palate is long and
structured with rich chocolate and blackberry characters and savoury
tannins to finish.
A classic Mudgee Shiraz that will age gracefully. It will be drinking at
its peak in the next 5 to 7 yrs (2012-2014).
The bottling took place in late May 2008, once again after extra time on
new and old wood.
Winemaker was Michael Slater of Robert Stein’s Winery, Mudgee. 14.0%
Alcohol.
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