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CURRENT RELEASE RED WINES 2004 Pinot Noir |
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vineyard climate and practices. The Yarra Valley is one of the few regions in Australia with a climate eminently suited to this finicky variety. It provides us with the opportunity to make the rich, complex styles typified by the wines of Burgundy that command prices second only to the great Bordeaux’s. Various fermentation techniques have been used to contribute different elements of light and shade to this wine. Most fermentation techniques used are base on traditional European techniques using small open pots, plunged regularly (including the small hours of the night). Some components included whole bunches to contribute the characteristic Pinot “sappyness”. Where whole bunches were used they were added slowly over several days to extend the fermentation time to help extract flavour, colour and structure. Some components include extended soaking of skins (maceration) to soften the wine and to give a “silky” texture. All components are initial handled with oxidation to stablise colour. Then they are matured quite reductively to allow gamey, mushroom, earthy tones to develop. Small French oak barrels (barriques) are used to mature the wine, with only about one quarter of the oak being new oak to prevent domination of the fruit flavours by the oak. The wine will benefit from cellaring followed by decanting.
Tasting Notes Dark brick red. Abundant cherry, stewed plum fruit flavours, complexed by earthy, meaty fermentation characters that are vital to a “sexy” pinot style. The palate has robust but silky tannins, free of any bitterness. Firm but silky, long finish. $24.00
2001 Cabernets |
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Four consecutive drought years leading to the 2000 vintage have resulted in our vines continuing to produce low yields of fruit and, consequently, concentrated fruit flavours. Warm, dry days and cold, clear nights have lead to this wine being a classic cool climate Cabernet with fine, restrained structure that will open up as the wine ages. Fermentation was carried out at a temperature of 24-26°C to maximise tannin structure whilst retaining fruit flavours. At the end of fermentation, the wine was left on skins for a further 3 weeks; a technique called “post fermentation maceration”. This is a traditional technique used to stabilise colour and remove harsh, bitter tannins and extract more of the soft, silky tannins. Maturation was conducted in a mixture of small French and American oak barrels (barriques) for 30 months, far longer than most commercial wines. The extended aging time has softened the tannins and integrated the oak flavours to give a seamless balance on the palate. The blend consists predominantly of Cabernet sauvignon, with Cabernet franc and Merlot adding fragrance to the nose and softness to the palate. The wine will benefit from up to 10 years of bottle age.
Tasting Notes Bright brick red. Abundant blackcurrant, dark cherry nose complexed by cigar box oak, hints of tea leaf and mint. Soft drying tannins on the palate, free of any bitterness. Abundant and persistent fruit flavours. $24.00
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Copyright 2005 Allinda Winery. All Rights Reserved. |
