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2006 VINTAGE
PRODUCTION:
Produced from 5 to 20 year old vines, grown in dry, weak and poor
soils - sandy clays with a high quartz content. Flood irrigation is employed. The grapes were de-stemmed and whole
bunch pressed. Fermentation in stainless steel. Once in
tank, there was a bleed off of 15% of the juice followed by a 72
hour pre-fermentation cold maceration. The wines were fermented
on skins using selected strains of yeast. 100% malolactic
fermentation. Innerstave and oak chips employed.
International Wine Challenge 2008 – Bronze
2005 VINTAGE
PRODUCTION:
Produced from 5 to 20 year old vines, grown in dry, weak and poor
soils - sandy clays with a high quartz content. Flood irrigation is employed. The grapes were de-stemmed and whole
bunch pressed. Fermentation in stainless steel. Once in
tank, there was a bleed off of 15% of the juice followed by a 72
hour pre-fermentation cold maceration. The wines were fermented
on skins using selected strains of yeast. 100% malolactic
fermentation. Innerstave and oak chips employed.
WINEMAKERS TASTING NOTE:
Deep plum red in colour with a black middle.
On the nose, the wine is spicy with intense aromas of red fruits and
violets. A rounded, big bodied wine, the palate has rich berry
fruit flavours with cinnamon and clove spiciness. The rich,
gripping tannins support the fruit.
PRESS COMMENTS: Creamy, big, rich and
quite intense. Good length. I preferred this to the
straight Cabernet. (spittoon.biz)
2006 International Wine Challenge – Seal of
Approval
2007 International Wine Challenge –
Commended 
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