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Vintage 2015 growing season was historically warmer than average, with a cool drizzly weather pattern over flowering. Overall rainfall was similar to 2014 with a dry stretch from October to March. Bird pressure was stronger than usual as the Marri blossom did not flower until after harvest. Nets were fitted and moved to cover the fruit but fruit was sacrificed and yields were below average.
The fruit was picked on 27th March, 2015 at 13-14.5 Baume.
The Victory Point vineyard has never been irrigated and the roots are now deep and established and have the strength to cope with the variances each vintage brings. This is, of course, what we are trying to achieve and the intensely flavoured fruit is reflecting the warm vintage.
It is anticipated that wines of this vintage will be long lasting wines, which are big in flavour and style.
On delivery to the winery the fruit is hand plunged in small batch open top fermenters with a total of 12 days on skins to achieve a brightly fruited wine with good flesh and a both supple and refined tannin profile. The wine was pressed and racked to barrel where malolactic fermentation took place. French oak barrels were used, 20% of which were new. The wine varieties were vinified separately, aged in barrel for approximately 16 months before extensive blending trials were undertaken to establish the perfect blend.
The finished wine was bottled in November 2016. Alcohol 14%.