2017 LIMITED RELEASE 'CLASSICS' CABERNET SAUVIGNON MERLOT PETIT VERDOT
Many of the great wines consist of blended varieties. The 'Classics' blend combines the very best fruit from our Wrattonbully vineyards, a crafted blend of Cabernet Sauvignon, Merlot and Petit Verdot. This wine is rich and intensely flavoured with wonderful texture, yet displays beautifully soft, elegant tannins. (Head Winemaker, Gwyn Olsen)
Wrattonbully, South Australia
Good winter and spring rains were accompanied by cool spring weather which led to a late budburst. The soil moisture produced good early season growth but flowering and then veraison were both late following on from the late budburst. Ripening occurred in relatively cool conditions leading to the latest harvest for many years. Pinot Gris and Chardonnay were picked in late March with good acid balance and flavour. Merlot and Tempranillo followed in early April in ideal cool dry conditions and both varieties produced very good wines. Our top Cabernet blocks were picked by April 19th with good flavour ripeness and acidity. Intermittent cool rainy weather then set in for the last 10 days of April causing problems for most South Australian areas. The majority of our grapes were picked before the rain and early indications are for wines of excellent quality and balance.
Wrattonbully is located in the Limestone Coast wine zone. The prominent viticultural feature of the area is the series of ancient beach ridges and dunes which run roughly north-south through the area. These ridges are made up of soft crumbly limestone which weathers to produce the red and brown Terra Rossa clay loam soils so highly prized for grape growing. The ridges and dunes have elevations of up to 30m compared with the neighbouring regions to the south with a Terra Rossa 'high' of less than 5m. The extra elevation on the Wrattonbully dunes produce the advantage of cold air drainage which reduces the risk of frost during the growing season.
Picked when phenologically ripe, the fruit is crushed and cold soaked for 3 days before inoculating for fermentation. Fermented in static fermenters, this wine stays on skins for three weeks before being pressed off to barrels. This wine spends 18 months in barrel before being blended and prepared for bottling.