We had good winter rains after a few seasons of below average rainfall. This was a late season: budburst was approximately 2-3 weeks late, and harvest started similarly behind our standard season (we usually start picking Chardonnay in early/ mid February). This year we picked whites in late February/ early March. Unseasonal rains in March threw a spanner in the works somewhat, but luck and good management helped us dodge most of the bullets. Whites are terrific, as is the Cabernet Sauvignon and our best parcels of Shiraz are incredibly bright, balanced and reminiscent of our 1999 reds, which have incredible longevity. Potentially 2011 is a standout Cabernet Sauvignon and Petit Verdot year (we were still picking PV in late April). Overall this was a very long vintage with moderate yields which tested Joch’s nerves a little more than usual.
Our Moscato is made using the variety Muscat à petits grains (‘muscat with small berries’ is the loose French translation) or as it is more commonly known here in Australia ‘Red Fronty’ (which requires further translation to red frontignac). It is grown all over central and Eastern Europe, as well as here in Australia and although a red grape, it is used to make sweet or dry white wines or in our case, the ‘Sweet Pea’ Moscato, a slightly sweet, spritzy style of pinkish wine. The grapes were picked at about 12°Be and allowed a couple of hours skin contact to let us get the lovely pale pink colour. Fermentation was stopped when the wine achieved approximately 6.5% alcohol, which is practically perfect for this subtle ‘frizzante ‘ style of wine. Delicious.
With a delicate pale pink colour and subtle spritz, the ‘Sweat Pea’ shows hints of pink grapefruit, mandarin, rosewater and blood orange on the nose, leading gently onto a fresh, balanced palate. This wine is best served chilled and can be enjoyed as an aperitif or with dessert or a cheese plate. ‘Sweet Pea’ is also a super breakfast wine.
|Picking Date||2 April 2011|
|Total Acidity||6.84 g/L|