1999 Blue Pyrenees Estate Reserve
- Cellar Door
- Cabernet Sauvignon
- Bottle size
- 750 mL
- Drinking Window
- 2002 - 2020
Aged Red Wines
The texture of high quality red wine becomes rounder and smoother with age, many of the firmer characters being bevelled by the softening of the tannins (polymerisation) resulting in increased richness and complexity. Red wines lose their youthful fruitiness and develop secondary characters such as chocolate, mocha, leather, sandalwood camphor, mosswood, seaweed and mature cheese.
WINE CLUB: $50.00 – exclusive to wine club members.
Two bottle limit per customer.
Original tasting note: This wine is made from Cabernet Sauvignon (63 per cent), shiraz (27 per cent), merlot (10 per cent) and all grown entirely on the Blue Pyrenees Estate, on vines up to 25 years old.The fine Pyrenees dry red shows the mouth filling flavours of ripe fruits, elegant oak and a fine tannin structure.
Intensely garnet coloured.
Aromas and bouquet of ripe mulberry, spice, cedar and sandalwood are evident on the nose.
Rich black fruit characters are evident on the palate and fine structured tannins and acidity support these. The wine has great length and finishes clean and dry.
- Winemaking Notes
The 1999 Blue Pyrenees Estate Red is an excellent example of the Estate's 'assemblage' philosophy. Selective harvesting of the best parcels of fruit has enabled the production of more than 55 different wines, each with distinctive characters, which contribute to the final blend. The majority of the component wines were fermented to dryness in 16 tonne static fermenters, twenty five per cent of the cabernet was barrel fermented in new American oak. The merlot was one hundred per cent barrel fermented. The wine was matured for 27 months in a combination of new, one year old, and two year old Haut Brion French oak, with a small amount (13 per cent) matured in new American oak. The wine was bottled in September 2001.
- Growing Conditions
The Blue Pyrenees Estate vineyards nestle in the foothills of the Pyrenees mountain range in Western Victoria. The site was selected in the early 1960s due to its unique 'terroir' – a combination of deep gravelly soils and a cool climate.
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