Winemakers Notes
The fruit was hand picked and transferred to a refrigeration truck for cooling. After de-stemming the berries were hand sorted to remove all MOG [material other than grapes] and the must transferred to open top tanks.
A slight sulfur addition was made and after 2 days cold soak, fermentation was initiated by adding yeast D254. Fermentation commenced over 5 days and the decision was made to short vat the wine [take it off the skins prior to fermentation being completed].
The press and free run fractions were blended together and primary fermentation finished in 3rd fill American oak barrels. Secondary fermentation was initiated by the addition of ML bacteria and was completed in early April after which the barrels were topped off and lightly sulfured.
Prior to bottling the barrels were racked and the wine lightly filtered to remove and sediment. The wine was bottled Memorial Day 2011 – 275 cases produced.
Color – Deep and inky with violet hues
Nose – An abundance of red fruits [cherry and raspberry] with smoky accents from the barrel
Palate – A new world style with up front fruit and mouth watering acidity. The tannins are fairly stiff due to the wine being young, but they are well integrated and balance the fruit beautifully.
A wine that may be enjoyed young but will continue to improve over the next 3-5 years.
Blend 100% Touriga
Analysis: Alcohol 13.25%
R.S 01% or 1g/L
P.H 3.52
FSO2 42ppm
TSO2 98ppm
Cellar: Skin Contact 7 days
Yeast D254
Fermentation Open Top Stainless Steel Tanks
Lees Ageing 7 months on fine lees
Harvest Date First week of September