| Vintage
In stark contrast to 2006 the 2007 vintage was the earliest start to vintage in recorded history at Sandalford Wines. Picking dates were some two to six weeks ahead of the "average". The main contributors to this were the very warm and dry summer conditions, the cumulative effect of successive years of drought and the ultra cool conditions for the growing season of the 2006 vintage. The other big news out of vintage 2007 was the large reduction in expected crop levels. In some cases expected yields were down 50%. The overall effect however of all the above is that the fruit from this year's harvest is perfectly ripe, (as is the acid profile) and that fruit flavour and intensity in addition to tannin structure for the reds, is outstanding. This will give great cellaring potential to all those styles suited to longer maturation in bottle.
Harvest
The fruit for this wine was machine-harvested in February and March of 2007.
Viticulture
The Merlot was sourced both our own vineyards and another in the cooler climate growing area of the Great Southern.
Oak Treatment
Six months in both 3 and 4 yr old French oak.
Winemaking Summary
Immediately after harvest the fruit was destemmed and crushed to 20 tonne static fermenters. Both rack and return and pumpovers were used for extraction and cap management during the fermentation which took place using a selected yeast strain. After fermentation the wine was drained, skins pressed with the pressings going back in with the free-run wine. The wine was then inoculated with a known MLF strain. Post MLF, further racking took place to oak. Following this oak maturation the wine was blended and filtered to bottle.
Colour
Dark cherry with a hint of purple.
Nose
Luscious, ripe sweet plummy fruit with just a hint of Merlot dustiness.
Palate
A medium bodied wine with lovely fleshy plum flavours, silky tannins and a long, smooth finish. All of this is supported by minimal oak allowing the vibrant Merlot fruit characters to shine. This wine is drinking beautifully now but will cellar well for up to five years. |
