The Estate Red wine is modelled on the traditional ‘assemblage’ philosophy – a wine blended from fastidiously selected grape parcels. The 2002 Estate Red has been crafted from 55 separate wines, each contributing distinctive characters that result in a mellow, rich, complex and seamless blend. Predominantly cabernet sauvignon (62%), it also comprises shiraz (33%), merlot (3%) and cabernet franc (2%), a complementary varietal selection from estate grown mature vines, some of which are 35-years-old. The majority of the component wines were fermented to dryness in 16 tonne static fermenters; 20% of the cabernet was barrel fermented in new Haut Brion oak, and 50% of the shiraz in new American oak. The merlot was 100% barrel fermented. Subsequently, the wine was matured 22 months in a combination of new, one-year-old and two-year-old Haut Brion oak, with a small amount (13%) matured in new American oak. The wine was bottled in March 2004. A classic style suited to aged Angus sirloin and other full-flavoured meat dishes.
The Estate Red 2002 won Gold at the San Francisco International Wine Show in 2006, Silver at the Royal Melbourne Wine Show in 2006, and was awarded 94 points in the James Halliday Australian Wine Companion for 2008 - "Luscious and rich, with lots of texture and structure; black fruits, bitter chocolate, mocha, spice and savoury tannins; oak in the back seat".
Tasting Notes
| Colour: |
Dense ruby red. |
| Aroma: |
Plum chocolate and mint combine harmoniously. |
| Flavour: |
Sweet, spicy red berry flavours marry with a green olive and cigar box tinged mid-palate. Mouth-filling ripe berry fruits, elegant oak and a fine tannin structure complete this satisfying wine. |
| Technical: |
Alcohol: 14.1% TA: 6.9g/L pH: 3.49 |