The 2014 vintage were very fruit forward with soft tannins. The winter of 2013 was very wet which allowed the buildup of very good water reserves. It was cold till late in the season which made initial growth of the vineyards slow. Rain in November caused an increase of decease pressure and increased the spray programs. Rain during end January and beginning February with subsequent warm weather afterwards caused very fast ripening of the grapes and thus sped up the harvesting. We managed to pick our grapes at the right level of ripeness and great colour intensity.
All the grapes were harvested by hand. Two of the 3 vineyards (clone SH22B on 101-14) were in their 12th vintage. The third vineyard (the only south facing, clone SH9 on 101- 14) was now in its 11th year of production. The 3 vineyards were vinified and kept separate for the entire maturation period for us to monitor the potential of each vineyard for the future path it will go. We fermented with Anchor 372 yeast which brings out the red fruit and pepper flavour, emphasizing the lovely flavour and structure we get from our soil. The grapes were crushed and immediately set to fermentation. Pump-overs 4 times a day with punch downs. Total time on skins was 12 days. After pressing the older vineyards received 30% new oak with the balance third fill for malo-lactic. The younger vineyards did their malo-lactic in 2nd fill barrels and 10% new oak. During maturation of 14 months the wines were racked once after malo-lactic and once thereafter. Bottling was done in January 2015
Soil & Terroir
The soil consists of 10% clay with the balance medium sand to coarse gravel on a North-western slope for 2 of the blocks. The row direction is 45° West of North. Block 4 is on a flatter piece with substantial rocks. Block 8, our only South facing block, is planted in coarse gravel. Water management is done by drip irrigation.
The wine has a lively purple red colour with lifted flavor of violets, rose water, and white pepper. The palate is soft with seamless powdery tannins that ends savoury.
Alc: 14.35 vol%
Total Extract: 32.9 g/l
Res sugar: 2.7 g/l
T.A: 5.8 g/l
V.A: 0.65 g/l
- 2011 – 4* John Platter/ Wine Enthusiast 89pts
- 2012 – 4* John Platter/ Wine Enthusiast 88 pts
- 2013 – 4* John Platter/ Wine Enthusiast 88pts
- 2014 – 4* John Platter/ Tim Atkin 87pts
Braised Oxtail, chimichurri spice, any game dishes, Lamb tangines.