Fully ripe grapes are crushed and destalked before fermentation in both rototanks and pump over vessels. On completion pressing occurs in velo pneumatic bag presses. Malolactic fementaion occours in tank before the wine is racked off into a mix of oak barrels for about 12 months of maturation (20% new 80% used) (30% American White oak 70% French Oak).
Wine Cellaring: This wine should last up to the year 2011
Tasting Notes: The 2003 vintage shows classic berry fruit with underlying grassiness on the nose. On the palate it is well balanced with soft tannins.
Bottle Sizes Available:
Standard (750ml)
Analysis: Residual Sugar 1.63g/l Total Acid 5.60g/l
Alcohol 13.40vol% pH 3.58
Previous Awards:
2002 - Wine of the Month Club, 2005, Selected
2001 - WINE Magazine's 'Best Value Wine Guide', 2004, Value Rating 5
2001 - JOHN PLATTER Wine Guide, 2004, 3½ Stars
2000 - Wine of the Month Club, 2000, Selected
1995 - DECANTER Magazine, 1997, Recommended Certificate
1995 - Veritas, 1997, Silver Medal
1994 - Veritas, 1996, Silver Medal
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