DRINKING WINDOW: up to 5 years
VINTAGE
The cool rainy conditions of the 2011 vintage resulted in harvest dates four weeks later than the previous growing season. The extended ripening period allowed for the development of more complex and elegant aromatics and overall flavour ripeness occurring at lower sugar concentration, resulting in crisp wines with great aromatic intensity.
G-BLOCK: Sourced from ‘G1’, this is the highest point in the Clos Otto block where the red clay loam is at its most shallow and the heavy clay subsoil has its greatest influence. The vineyard has a North/South row orientation and cane pruned to a VSP trellis.
WINEMAKING
The fruit was hand harvested and racked dried for 2 weeks to reduce berry size and increase flavour intensity before being crushed and destemmed into an open top fermenter. During a 10 day fermentaion the wine received 2-3 pump overs a day to ensure a full tannin structure was achieved. It was then basket pressed into a combination of new (40%) and old (60%0 French barrels where it underwent natural malolactic fermentation facilitated by fortnightly lees stirring. The wine matured in oak for a total of 22 months before final blending and bottling.
TECH ANALYSIS: Alcohol 15% | Acid 6.45 | pH 3.6 | RS Dry
PROFILE: Bright red fruits are layered with fragrant florals, while hints of Campari, craisins and truffle bring savoury complexity. The palate is poised and finely structured, with tannins that broaden beautifully through a long, elegant finish.
96 POINTS, HALLIDAY WINE COMPAION
"The closure speaks volumes about the export destinations of the wine. Each year winemaker Andrew Quin selects a single block - here Block G - which he feels has something unique to offer; this vintage led to the decision to rack-dry the grapes for two weeks prior to crushing and fermentation. The colour is a deep, dense purple-crimson; the palate is concentrated, luscious and velvety. One has the image of a giant umbrella opened above Block G (keeping the rain at bay), the end result this remarkable full-bodied wine, the alcohol lost in the folds of the fruit." - James Halliday
