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Vineyard
Tempranillo fruit is sourced from two vineyards – our own Tuart vineyard, Carabooda and Tony Mann's vineyard, Swan Valley.
Harvest
Perfect weather conditions in 2009 meant fruit was hand-harvested in early March. We look for ripe sweet tannins in the fruit.
Winemaking
Fermented in small open-top fermentation tanks with natural yeast and plunged four times a day at moderate temperatures to extract maximum colour and flavour. Gentle basket- pressing followed before maturation in seasoned and French oak for 8 months with the addition of 10 per cent cabernet sauvignon for extra berry-lift.
Nose
Moderate intensity with hints of dark cherry and spice.
Palate
Moderate intensity with hints of dark cherry and spice.
Food
Best served with spicy chorizo sausage, rich paella or char-grilled baby octopus.
Cellaring
This medium-bodied red is best drunk in the short to medium term.
Related Links
Critical Acclaim
| Variety |
90% tempranillo & 10 per cent cabernet sauvignon
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| Region |
Tuart vineyard, Carabooda
Mann vineyard, Swan Valley |
| Harvest |
Early march 2009 |
| Bottled |
January 2010 |
| Optimum Year |
2011 |
| Alcohol |
14.0% |
| pH |
3.74 |
| T/A |
6.0g/L |
| Oak Treatment |
Seasoned French oak for 8 months |
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