TASTING NOTE

Intense aromas of blood plums, sarsaparilla root and exotic spice dominate the nose. The palate has concentrated black cherry, liquorices and vanilla flavours that integrate with soft fine grained tannins to reveal a dense and luscious wine. Maturation in French and American oak adds further richness, complexity and balance.

FOOD MATCHES

Oxtail ragu or grilled kangaroo fillets

VINEYARD

The fruit for the Primitivo was sourced from a small single vineyard, south of Colbinabbin, in the heart of the Heathcote wine region. The vines here grow on the deep, 500 million year old, Cambrian soils of the Mount Camel Range. These rich soils are characterised by their deep red colour and proliferation of buckshot gravel and greenstone rock. The easterly aspect of the Colbinabbin Vineyard moderates the heat of the afternoon sun providing even conditions throughout the ripening season.

THE SEASON

The 2009 growing season saw warmer than average conditions across Victoria which brought on an early budburst. The spring and summer remained quite mild, and despite heat spikes over the Christmas period, veraison did not commence until the end of January ensuring a steady accumulation of flavour. Sparing use of irrigation ensured excellent vine health was maintained throughout the Primitivo ripening season.

WINEMAKING

The fruit for the 2009 Primitivo was hand picked at the beginning of April at 14.6° baumé. The fruit was destemmed and crushed into a one tonne open fermenter where a cold soak on skins occurred for 5 days. During the next 15 days, the wine was hand plunged up to 6 times a day, then pressed off skins and aged in French and American oak for 21 months. The wine was then lightly egg white fined before bottling under screwcap in February 2011.