The Vintage:

Almost perfect! A little cool in February but we had such a good start in December that the grapes were well advanced by then and the vintage finished with long hot dry summer days in March.

We picked on the 6th of April with the grapes in excellent condition. Sugar was 23.5 brix, acid 8.3 gm/ l and pH was 3.4. Cropping levels were really low at 1.5 tonnes per acre

The wine was made very simply – this being one of those years you add yeast and stir and finish with good oak and a little fining only. The 2004 wine was given more new oak than the 2003 reflecting the better vintage.

Delicious now, this wine will also cellar for many years.

The Wine:

Tasted January 2011

Lifted elegant nose, red fruits driven with slight savoury overtones. On palate gorgeous and succulent red fruits and a creaminess.

Still bright but with a savouriness, gentle tannins. Still slippery. Elegant and long. After a day open it shows bigger tannins and darker fruits, so no hurry.

Drink or hold.

The Statistics:

13.5% alcohol by volume
6.5 gm/l of titratable acidity
pH 3.66