Winemaker
Comments
Yet
another unkind spring was again followed by an excellent summer and very
good autumn. The crop was thankfully a bit larger than in 1998 but was of
equally good quality. The grapes were picked in ideal condition and at optimum
ripeness to make a rich, balanced wine with elegant structure. The wine
is soft and supple enough to drink now but will benefit from a little more
cellaring time. |
Tasting
Notes
 |
Colour: |
Brilliant
crimson, star bright. |
| |
Bouquet:
|
Intense aromas of plum, berry fruit and rich spice balanced by cedary
oak. |
| |
Palate:
|
Ripe berry fruit with finely structured ripe tannins. Excellent balance
and length. |
|
Cellaring
Potential
This
wine shows excellent potential to cellar well for many years. |
Food
Suggestions
Venison
and all red meats. Particularly good with a rare fillet steak. |
Awards
Received/Media Comments
 |
Five
stars - 95 points - Best of the Bunch - Bob Campbell, M.W.,
Cuisine Magazine, "A wine with huge cellaring potential. Destined
to become a classic" |
| |
Five
Stars - Michael Cooper, Sunday Star |
Short
Description
A
well integrated elegant red wine, with rich fruit and spice aromas and firm,
finely structured tannins. A seamless wine with great finesse, balance and
length. Will cellar well for many years. Best drinking 2003 on. |
Technical
Notes
 |
Fermentation
|
Stainless
Steel |
| |
Maturation |
15
months French oak, 50% new |
| |
Cepage |
Cabernet
Sauvignon 50%, Merlot 38%, Cabernet Franc 12% (approx) |
| |
Total
Acidity |
6.8
g/l |
| |
Residual
Sugar |
Dry |
| |
Date
Picked |
3
April 1999 (Cabernet Sauvignon), Brix 23 ° |
| |
Date
Bottled |
27
July 2000 |
| |
Production |
630
cases made
|
|