2017 Sandalford Sweet Red
The fruit for this wine was machine-harvested in March during the cool of night. It was immediately crushed and underwent one week fermentation in stainless steel tanks with a Bordeaux Red yeast strain. At the end of fermentation the wine was pressed with the free-run wine blended back with the pressings, where it was inoculated for MLF. Once completed the wine was then blended and sweetened with red grape concentrate to the desired level prior to stabilisation, clarification and bottling.
Sweet red is a style for those wine drinkers who often find red wines somewhat dry and tannic. There is often a cultural aspect to this and out of respect of this we have made this wine to suit those who really enjoy this style of wine. Definitely a wine to serve somewhat cooler than normal cellar temperature.
65% Merlot, 33% Shiraz, 2% Cabernet Sauvignon
Dark garnet red.
This wine is full of sweet berry fruits. There's blackcurrants, blackberries and just a hint of mocha flavours.
As for the nose, the flavours are all about berries - blackberries, blueberries and blackcurrants. This wine is unmistakably a sweet red.
From the summer rainfall & river flooding in the Swan Valley, to the threat of not ripening any of the red grapes in Margaret River, the 2017 vintage will be remembered as one of the most nerve-racking and anxious seasons. It certainly beats all of the last 10 vintages I've seen at Sandalford. Overall, the whole growing season, from Spring through to Summer / Autumn was much cooler than average. There were no heat extremes this year. This delayed the ripening of all varieties by at least 3 -4 weeks than normal.