Fresh, vibrant aromas and flavors of lemon and grapefruit framed by vibrant acidity carry through on a long, refreshing finish. The climate of this region allows the perfect maturation of the Sauvignon Blanc grapes and gives them their particular aromas of lemon and grapefruit, accompanied by lively acidity. Enjoy on its own or pair with grilled fish, oysters, chicken or fresh cheeses.
This multi-regional wine was made from primary parcels of fruit. A soft, generous parcel from some of the southern-most vineyards in WA is balanced by pungent, aromatic, peppery fruit from a mature maritime vineyard in the heart of WA's south-west. Minimal oak influence and a hands-off wine making approach allows these two parcels of fruit to work in harmony to showcase everything gereat about Gnangara Shiraz.
This multi-regional wine highlights two outstanding and diverse Western Australian wine regions. Fruit from the world-renowned Margaret River region adds tropical characters while the cooler-climate Pemberton component lends balance and refreshing acidity to the final wine.
The selectively harvested fruit was fermented over 10 days, with the Merlot and Malbec undergoing partial wild fermentation. The Cabernet remained on skins for 20 days to ensure a beautiful, vibrant colour. All elements were then matured in French oak for up to 15 months. Each individual barrel was assessed to determine which were included in the final blend.
The Redbrook Vineyard produces low crop levels, small berries, vibrant aromatics and great intensity of fruit. The wine was whole bunch fermented and stalk inclusion during fermentation has added savoury aromatics and a level of complexity to this unique Margaret River wine. The wine was matured in a combination of new and older French oak barriques for 12 – 14 months. Following maturation, each individual barrel was tasted and assessed to determine the select barrels that made the final blend. The 2014 Redbrook Reserve Shiraz was bottled without fining and aged for an extend period before release.
The Cabernet Sauvignon vines were pruned to help achieve quality and style. The fruit was picked at night and cold soaked in a small static fermenter on skins at 5-10⁰C for 4 days prior to fermentation to maximise colour intensity, aromas and flavours. After fermentation, one batch remained on skins for 25 days to achieve the desired structure, texture and style. Once each batch was pressed, they were racked to a combination of new French oak hogsheads (18%) and 1-3 year old French oak hogsheads where they underwent a short malolactic fermentation. After 12-15 months in barrel, and being racked every 3 months, each individual barrel was tasted to determine the final blend. The wine was then carefully blended and bottled before undergoing maturation in bottle prior to release.
At perfect ripeness, the fruit was selectively handpicked at dawn, then gently loaded into an airbag press with the juice being continuously tasted to ensure only the finest quality was used in the blend. All juice went straight into new French oak to wild ferment. This helped to impart textural and aromatic complexity to the end wine. When each barrel finished fermentation it was lees stirred fortnightly for nine months to provide texture and mouthfeel in the end wine. A minimal handling approach has produced a unique, delicate Chardonnay that will develop great complexity over time.
Handpicked and cold soaked with a portion of whole bunch fermentation. This wine was aged in a combination of new and seasoned French oak for 12 months, which led to lovely, savoury and peppery aromatics that define the unique style of Redbrook Estate Shiraz.
A prolonged cool and wet growing season meant the vines were lush and healthy heading into ripening. This resulted in later harvest dates, accentuated by the cool and wet ripening months; conditions not experienced in Western Australia for more than 10 years. These conditions, coupled with the absence of heat events, produced highly aromatic whites with good natural acidity. A very dry April allowed the last of the white varieties to achieve full ripeness, providing optimum conditions for picking.
This is the second vintage of Breathing Space Rosé made by Evans & Tate. The wine is created from Shiraz fruit from two distinct Margaret River vineyards, selected to drive the style. When blended with the Semillon component and a small amount of highly aromatic Verdelho that was fermented in mature French oak puncheons, the Shiraz fruit produces an aromatic, fleshy textured, slightly savoury style of rosé perfectly suited to the ethos of the Breathing Space range.
The fruit was handpicked in early April with the grapes transported to a cool room before being pressed. Once the press was loaded with the whole bunches a gentle pressing cycle was used to extract juice of the highest quality. The juice was then left to settle overnight before fermentation. Inclusion of light solids during fermentation contributed texture, aromatic and flavour complexities into the end wine. A portion representing 10% of the final blend was fermented in one-year-old French oak puncheons. Following six months maturation on yeast lees the wine was blended and bottled without the need for fining.