Name: PEPPER TREE WINES LIMITED RELEASE 'THE PEBBLES' SHIRAZ VIOGNIER (2017)
SKU: 5ed02582ab739f00438e01de
Price: 210.0 HKD
Availability: InStock

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PEPPER TREE WINES LIMITED RELEASE 'THE PEBBLES' SHIRAZ VIOGNIER (2017)

HK$290.00

HK$210.00

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商品描述

2017 LIMITED RELEASE 'THE PEBBLES' SHIRAZ VIOGNIER

A complex aromatic mix of spice and florals with dark berry fruits, integrated well with savoury oak. An opulent and expressive cool climate Shiraz Viognier, medium bodied yet powerfully concentrated with dark berry fruits and wonderful spice. Supple tannins and fine acidity provide great structure and balance to the sweet mid palate fruit. (Head Winemaker, Gwyn Olsen)

Region

Wrattonbully, South Australia

Vintage

Good winter and spring rains were accompanied by cool spring weather which led to a late budburst. The soil moisture produced good early season growth but flowering and then veraison were both late following on from the late budburst. Ripening occurred in relatively cool conditions leading to the latest harvest for many years. Pinot Gris and Chardonnay were picked in late March with good acid balance and flavour. Early indications are for wines of excellent quality and balance for Vintage 2017.

Vineyard

Wrattonbully is located in the Limestone Coast wine zone. The prominent viticultural feature of the area is the series of ancient beach ridges and dunes which run roughly north-south through the area. These ridges are made up of soft crumbly limestone which weathers to produce the red and brown Terra Rossa clay loam soils so highly prized for grape growing. The ridges and dunes have elevations of up to 30m compared with the neighbouring regions to the south with a Terra Rossa 'high' of less than 5m. The extra elevation on the Wrattonbully dunes produce the advantage of cold air drainage which reduces the risk of frost during the growing season.

Winemaking

Optimal harvest conditions saw this block ripen very well. Picked clean and bright, the grapes were destemmed and cold soaked for 3 days. The must was then inoculated and fermented on skins for two weeks before being pressed off and put to barrel. Following 18 months maturation in oak the wine was blended and prepared for bottling.

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