TASTING NOTE

The nose is filled with blackberry, currant, white pepper and cedar. The palate is seductive, with elegant integrated oak and complex dark fruit. The ripe tannins are vibrant but supportive, providing structure and balance.

FOOD MATCHES

Full flavoured pastas, meat casseroles, roast beef and BBQ meats

VINEYARD

The best vineyards are located on a thin strip of Cambrian-derived soils of friable red brown loams. It is this Cambrian earth combined with the mild, dry climate that provides the area with the ability to produce unique and extraordinary Shiraz. The Cambrian soils run north-south on either side of the Mt. Camel range, following the road from Heathcote to Colbinabbin. Travelling north, it is the land on the left side of the road that is highly sought after. The slopes are gentle, well drained and generally above the frost line. It is here that Colbinabbin Estate vineyard is located.

THE SEASON

The 2009 vintage was challenging due to heat and drought conditions. Following average winter rains, Spring was one of the driest on record. Late rainfall in November ensured a successful flowering. Rain and cool temperatures in December meant the vines were in good condition to withstand extreme temperature in January and early February. Fruit thinning prior to the hot period maintained vine balance and ensured optimal fruit quality.

WINEMAKING

The fruit was picked in the third week of February. Destemmed and crushed into 3 tonne open top fermenters it spent 3 days cold soaking for maximum colour extraction. A 10 day fermentation with regular hand plunging; three times daily during peak temperatures of 30 degrees C. to extract fine tannins. Following fermentation the wine spent 10 days on skins macerating. The wine was then pressed off skins to barrel for malolatic fermentation. The wine was matured in fine grained French oak, 30 % new for a period of 21 months.