Cabernet Sauvignon Shiraz Wrattonbully South Australia
Tapanappa acquired and renovated the precious Whalebone Vineyard at Wrattonbully in 2002. The thirty year old Shiraz and Cabernet vines have responded magnificently. The paradox is that despite being cooler than Coonawarra, the fruit ripens earlier and more completely. The still air, cool night and warm days particularly suit the rejuvenated vines. The quality of fruit is ideal for a masculine Medoc style, not surprising given the similarity of soil, geology and climate to that of St. Emilion in Bordeaux. By maestro Brian Croser, only a few hundred cases are made.
The precious grapes are hand picked and vinified in separate batches. Grapes are de-stemmed, partially roller crushed and chilled to 2C in one tonnes fermentation tubs. A four day cold maceration precedes fermentation by native yeasts and bacterial strains, hand plunged twice daily to break up the cap of skins. At the peak of vinification, temperatures reach 34C before fermenting to dryness. The wine and skins are sealed down for a further week of maceration before draining and gently pressing into French oak barriques. Upon completion of malolactic, batches are sulphured and racked several times over a period of fifteen months maturation, to be bottled unfiltered after a light egg white fining.
Dark garnet/ ruby colour. Intense black currant, dusty herb and spice edge of Cabernet, the anise and blackberry of Shiraz. Intense but refined flavours, the freshness and vibrancy of Cabernet accentuated by the smoky and minty hallmarks of Whalebone terroir. Significant tannin structure before an even, mouth coating savoury finish. To accompany spring lamb or rare pigeon breast with fines herbes.