A much cooler and wetter growing season than normal, however most of Mudgee still managed to harvest good fruit. Maturity occurred later than usual resulting in Shiraz and Cabernet Sauvignon both showing full flavour development, intense colour and fine tannin structure.
March – April, 2011
Wines Included for 2011
Robert Stein Cabernet Sauvignon, Robert Stein Shiraz, DeBeaurepaire Cabernet Sauvignon, Burnbrae Shiraz
Vinification and Maturation
As this wine is sourced from a number of producers the vinification methods vary greatly. Harvest generally occurred for both varieties between 13.0 – 14.0 Baume. Fermentation occurred in a range of vessels including Potter tanks and open fermenters with a combination of heading down boards and hand plunging methods utilized. Most winemakers employed gentle cap management techniques to give maximum flavour and colour extraction while retaining the soft palate this wine displays. Some components underwent barrel fermentation while all wines completed malo-lactic fermentation in barrel. Following selection of the individual components of the wine, the blend was matured in the Classic Oak donated Demptos Bordeaux French Oak puncheon for ten months. The wine was hand bottled into 14 numbered Jeroboams (3.0L), and 600 bottles (750mL) by the contributing winemakers. The final blend of the wine is 60% Cabernet Sauvignon and 40% Shiraz
Alcohol: 13.5% Total Acid: 6.3g/L pH: 3.55
Deep and intense purple/black hues.
Ripe blackberry fruits, spice and eucalypt with rich chocolate complemented by subtle oak overtones.
A rich and full bodied wine exhibiting a soft yet generous palate with plum and blackberry primary fruit flavours with underlying spice notes. A fine grained tannin structure displaying integrated oak characters that add to the complexity and attractiveness of the wine. This wine is very well structured with great length of flavour and will develop into a Mudgee classic.
Jacob Stein, Andrew Ling & Gina White