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The wine is a very tight unwooded dry white that has very intense cool climate aromas and flavours. Tropical aromas of of gooseberries, limes and snow peas are continued on the palate with crisp dry flavours of green apples, lemons hints of asparagus with a long lingering finish. Cellaring: Will reward 5-7 years. Viticulture: Both blocks were hand pruned and shoots were positioned vertically with a small amount allowed to fall out similar to a Ballerina canopy. Harvesting occurred at night and cropped at approximately 2.5-3.5 tonnes per acre so flavours were not diluted. Vinification: The two parcels were fermented separately in stainless steel tanks and blended shortly before bottling to maintain as fresh a wine a possible.
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The 60:40 blend of Merlot and Cabernet creates a wine with intense crushed berry aromas with integrated spicy cedar oak with hints of mint. The cool climate fruit flavours of raspberry and blackcurrant show through the fine-grained tannin structure with a subtle oak presence that doesn’t over power the fruit. Cellaring: will reward 10-12 years, continuing to develop an earthy complexity over time. Viticulture: A warm long vintage with the vineyard producing more grapes than the desired 2-2.2 tonnes per acre so fruit thinning was undertaken to bring the quantity back down to maximise flavour. The low yielding Mt Jagged vineyard set very well at this yield and the fruit was kept on the vine until late April enable complex flavours to develop. The berry and bunch size was consistently small thus resulting in a good ratio of skin to juice and better colour and flavour extraction. Vinification: The two parcels were fermented separately and then the wine was kept on skins for approximately 20 days to retain maximum colour, tannins and flavour. The wine was also aged separately in seasoned French Hogsheads (300lt) for 14 months. After maturation the wine was blended together and then bottled and stored for 7 months before release.
This cuvee is 98% Shiraz and 2% viognier that was blended together prior to bottling after each component had been barrel matured. This wine exudes aromas of fresh red berry fruits,spicy pepper and cinnamon. The palate is medium in body but packed with berry fruit flavours mixed with spices and cinnamon with nicely ripened cool climate tannins and a hint of dark chocolate. Cellaring: Will reward 5-15 years, continuing to develop an earthy complexity over time. Viticulture: A warm long vintage with the vineyard producing more grapes than the desired 2-2.5tonnes per acre so fruit thinning was undertaken to bring the quantity back down to maximise flavour. The low yielding Mt Jagged vineyard set very well at this yield and the fruit was kept on the vine until late April enable complex flavours to develop. The berry and bunch size was consistently small thus resulting in a good ratio of skin to juice and better colour and flavour extraction. Vinification: The two parcels were fermented separately and then the wine was kept on skins for approximately 16 days to retain colour, tannins and flavour. The wine was also aged separately in new (55%) & seasoned (45%)French Hogsheads (300lt) for 18 months. After maturation the wine was blended together and then bottled and stored for 7 months before release.
91 Points Advertiser Top 100, December 2005 This cuvee is blend of Merlot with a touch of Cabernet & Shiraz. The base wine components are barrel aged for a minimum of 24 months in French oak Hogsheads. Cellaring: Will reward 5+ years, continuing to develop an earthy complexity over time but is great really cold and now. Viticulture: Small amounts each year of fruit of the various red grape blocks are kept aside for this blend to be aged in French Hogsheads. The vines are treated no differently than what goes into the rest of the Mt Jagged red wines. They are all Vertically Shoot positioned, are hand winter & summer pruned, green bunch harvested where necessary and are dry grown. Vinification: All base wine parcels are fermented separately and aged in oak separately for a minimum of 24 months then added to a pressure fermented wine to create a consistent wine style.
This cuvee is Non Vintage blend of cool climate fruit that produces a smooth flavoursome blend on soft apples and limes with a nice dry lingering finish. Cellaring: A drink now proposition or in 1-2 years. Viticulture: Sourced from various vineyards in south Australia from the Southern Fleurieu and surrounding areas. Vinification: Picked early in the season to maintain a good acid base wine full of fresh flavours