Description
The precious grapes of the Whalebone Vineyard are hand harvested and kept separate as varietal batches.
The grapes were de-stemmed, partially roller crushed and the must was chilled to 3°C into 1 tonne fermentation tubs.
A 3-day cold maceration preceded the beginning of fermentation with selected native yeasts followed by twice daily hand plunging to break up the cap of skins.
The fermented wine and skins were sealed down for a further week of post fermentation maceration before draining and pressing directly to French oak barriques, 70% new and 30% 1 use.
After malo-lactic fermentation in barrique the wines were racked and sulphured followed by a racking each 6 months until after a total of 4 rackings and 20 months in barrique the wines were clear.
In 2006 the Merlot component from the Whalebone Vineyard was left out of the blend and the Cabernet Sauvignon (60%), Shiraz (30%) and Cabernet Franc (10%) were blended and given a light egg white fining before being bottled without filtration in 2008.
The Whalebone Vineyard terroir exerts its strength in the Cabernet Shiraz blend as a combination of smokey Eucalypt, anise and fresh earth aromas and flavours.
The fruity sweet core of ripe mulberry and blackberry provided by Cabernet Sauvignon and Shiraz in the slightly warmer than average 2006 vintage.
The Cabernet Franc provides a floral aroma note and silky tannin texture and has much greater influence than the 10% component suggests.
The 2006 vintage is notable for its definite but fine-grained tannins.
The Finer Details Style – Red Wine Varietal – Cabernet Sauvignon 60%, Shiraz 30% and Cabernet Franc 10% Country – Australia Region – Wrattonbully, South Australia Vintage – 2006 Bottle Size – 1.5L ABV – 14.2%
