2009 RedCote Shiraz

RedCote 2009 Shiraz - HeathcoteRedCote 2009 Shiraz - Heathcote

'RedCote' alludes to both the location of the vineyard the Shiraz grapes are grown - Heathcote and also the Cote du Rhone wine style represented in this wine. 2009 vintage is our first release.

ANALYSIS

Alc - 13.5%v/v
pH - 3.56
TA - 6.3g/L

PACKAGING

750ml
6 bottles per case

TASTING NOTE

This wine displays the depth and balance for which this region and variety have become famous. The wine has an intense bouquet of dense, black fruits, cocoa powder and earth which leads onto a palate that has dark fruit at its core. The palate has intense, rich fruit, drive and depth with excellent length which is sup-ported by fine dusty tannins.

Drinking now fresh and luscious or cellar well for 10+ years.

VINEYARD

The fruit for the 2009 RedCote Shiraz was sourced from the Colbinabbin Estate vineyard on the eastern side of Mt Camel ranges. The rich Cambrian soils on the block are in excess of 1.6 metres deep and are primary contribu-tors to the intensity and richness of flavours in the wine. The vineyard is carefully managed to achieve optimal vine balance and fruit quality using techniques such as shoot positioning and thinning, fruit thinning, green harvesting and multiple picking passes.

THE SEASON

The 2009 vintage was challenging for many regions due to heat and drought conditions, with Heathcote less affected than many. Following average winter rains, spring was one of the driest on record with only 49mm of rain, with 41mm of this falling in November ensuring a successful flowering. Rain and cooler temperatures in December meant the vines were in good condition prior to high temperatures in late January and early Febru-ary. Fruit thinning was completed at this stage to reduce vine stress and ensure each vine could ripen remaining bunches to optimal fruit

WINEMAKING

The winemaking philosophy is one that aims to allow the fruit to have full expression with winemaking and oak inputs playing a supporting role. In 2009 the grapes were de-stemmed and gently crushed prior to fermentation. The grapes were allowed to macerate on skins for two days prior to being inoculated with the selected yeast. The grapes were fermented on skins until dryness (approximately 9 days) before pressing off skins. Racked into French oak barriques, of which 40% were new for MLF maturation. The wine was matured in barrel for 21 months prior to bottling.