WINEMAKING NOTES: Patience allowed for fruit to achieve flavour ripeness, prudence not to lose all that hard work through being too greedy. Typically, our oldest, most trusted blocks ripened a little early and were directed to complete fermentation in new French Oak barrels after 6 days skin maceration. Other blocks were allowed more time to macerate before being placed into oak after malo-lactic fermentation. Several rackings of the wine occurred and some batches maturing in new oak were swapped in to older oak and vice versa. Coopers from both Bordeaux and Burgundy have lent their hand to mature this wine. Our emphasis is to have long tannins yet sufficient opulent fruit to fill the palate.
WINEMAKING NOTES: 2017 provided a season balancing patience and prudence to capture the best potential of the fruit. Patience allowed for fruit to achieve flavour ripeness, prudence not to lose all that hard work through being too greedy. Typically, our oldest, most trusted blocks ripened a little early and were directed to complete fermentation in new French Oak barrels after 6 days skin maceration. Other blocks were allowed more time to macerate before being placed into oak after malo-lactic fermentation. Several rackings of the wine occurred and some batches maturing in new oak were swapped in to older oak and vice versa. Coopers from both Bordeaux and Burgundy have lent their hand to mature this wine. Our emphasis is to have long tannins yet sufficient opulent fruit to fill the palate. Minimal fining was required before.
WINEMAKING NOTES: The inherent fruit vibrancy of the wine comes from our 'Farm' block. Fruit is harvested at night to take advantage of the naturally cool temperatures, then fermented on skins for a week. A portion of the wine was barrel fermented to integrate the fruit and oak and racked several times to aid natural clarification, integrate the oak and to soften and complex the tannin structure. The fruit, sourced fruit from estate vineyards, has been selected to give the depth for which this wine is renown.
WINEMAKING NOTES Grenache requires patience to allow for grape flavours to fully ripen. We select the lower yielding vines with evenly ripened fruit at harvest as our primary means of ensuring the quality of this wine. The fruit was destemmed to eliminate any stalks which may have imparted green tannins and fermented with partial whole berry in an oak vat and a small fermenter. Emphasis was placed on building tannins to create roundness while vibrant fruit was ensured through keeping the temperature at around 22 deg C for the core of the fermentation. Following malo-lactic fermentation, the wine was racked to a 4 year old vat and 5-6 year old hogsheads where it was matured for seven months with two rackings.
WINEMAKING NOTES Each year we strive to gain even a little more perfection to making this wine. While the essential element in the making of Centurion is the critical quality selection of the fruit from the 1892 plantings, we augment the style using several techniques. All ferments are small scale - we purchased a third vat in 2017 to allow most of the components to be fermented in oak. Some even smaller ferments are hand plunged with some whole bunches to build structure and aromatics. Ultimately, maturation was in a combination of hogsheads and vats with several workings and swapping of vessels to promote longevity of the wine and enhance the palate length.
WINEMAKERS NOTES: All the components of this wine have come from our Farm Block, on the southern edge of the McLaren Vale township. The individual varieties were fermented separately and matured in seasoned oak to retain fruit dominance. The style of the wine is based on the mouth filling texture provided by Grenache and structure and density characteristic of Shiraz and Mourvèdre.
WINEMAKING NOTES We have selected Merlot as the main variety for this wine. The fruit was allowed to have 12 hours of contact with its skins and then the free run juice syphoned off, cold settled and essentially handled as a white wine. Ferment temperatures were kept cold to maximise the fragrance and finesse, and the ferment halted just before complete dryness to retain fruit and palatability.
WINEMAKING NOTES: The fruit selected for this wine comes from our vineyard blocks to the south of the McLaren Vale township. Some oak fermentation has been used to enhance the aroma of the wine. The individual ferments were assembled on the first racking to allow the blend to mature as one wine. Our philosophy is to augment, rather than dominate, the fruit with oak and as a result 25% of the oak is new or one year old, with the remaining being used in the previous blends.
WINEMAKERS NOTES The focus in producing this wine is to have vibrancy of fruit on the nose and palate with a tight structure and attractive mouth filling roundness. The fruit was all grown on our Estate between the McLaren Vale and Willunga townships. Following fermentation on skins, the components were pressed before dryness and allowed some oak fermentation. On the completion of malo-lactic fermentation, the wine was 're-worked' and returned to oak for further maturation. It received a light egg white fining prior to bottling.
WINEMAKING NOTES Our grapes for this wine come from two vineyards just to the south of McLaren Vale: Farm Block, planted in 1985 and Hut Block, planted in 1998. We take the approach of making a structured Merlot with good depth and a fine background of tannin while retaining the opulence typical of the variety. Individual batches were pressed prior to dryness then oak matured following malo-lactic fermentation. The wine was assembled then bottled in May 2017. The style of wine to which we aspire is one that shows good length and sweet fruit with well structured tannins and excellent length – a more up-market Australian style.
De afbillede flasker kan variere en smule fra de faktiske.