Blend: Petit Verdot 90%, Cabernet Sauvignon 10%
Region: Margaret River
Terroir: This wine comes from our J block which was planted in 1997. This half hectare block is in a sheltered position just to the north of the winery. The land is north facing along the banks of a creek line. The soil profile is deep gravel loam with higher clay content than other blocks on the property. The soils are nurtured through the use of biological inputs only; no synthetic fertilizers, no systemic fungicides, no insecticides, and minimal to nil tilling. In Winter, we allow the growth of rye grasses, clovers, and natural swards under the dormant vines. During the heat of Summer, these plants decompose to form a natural mulch layer that suppresses weeds and retains moisture for the vines over the growing season. Plant nutrition is fostered through the use of composts, kelp extracts and fish emulsions. Soil life plays an integral role in breaking down organic matter, releasing nutrients, and aerating the soil. As such, we take an active role in encouraging and protecting this ecosystem.
Vintage: Benign spring weather set up the 2010 vintage with a higher than normal yields. Petit Verdot was up nearly 50% on average. The summer and ripening months were fairly warm and dry. Sugar, acid and flavour balance for the Petit Verdot was particularly good in 2010, which has ultimately resulting in the wine being suitable for an individual bottling. Petit Verdot is often used to provide tannin, acid and structure to Cabernet based wines.
Yields: Average Yield 7.8 Tonnes/Hectare (3.15 tonnes/acre)
Vinification: The fruit was picked on the 24th March and fermented on skins in a closed stainless steel tank for 10 days. The ferment was pumped over twice a day. The wine was then pressed off skins at dryness and transferred to new French oak barriques. Maturation was for 18months, prior to bottling in December 2011.
Aroma: Dark ripe cherry and blackberry aromas dominate. Subtle complexities follow of vanilla, roasted chestnuts, cola and flint. A wonderfully expressive and varietal aroma.
Palate: Fine defined tannins sit around a core of dark cherry fruit sweetness. The fruit depth is well countered by the acidity and tannins. The palate finishes with diamond like precision.
Cellaring: 5 - 8 years optimum
Sugar Level at Picking: 13.2 Baume
Wine pH: 3.43
Wine Titratable Acidity: 6.3 g/L
Residual Sugar: 0.54 g/L
Alcohol: 13.5 %
Bottled: December, 2011
Released: January 2012
