|Region:||Pemberton, Western Australia|
|Variety:||66% Merlot 34% Petit Verdot|
|Suitable Foods:||Ribeye steak|
|Oak:||12 months French oak|
|Colour:||Vibrant purple red|
|Nose:||Aromas of violets, dark fruits and spice|
|Palate:||Plums and dark cherries, the palate has powerful well-integrated tannins.|
|Style:||Dry red wine with full body|
Bronze Medal 2015 RSM Bird Cameron Timbertowns Wine Show
Bronze Medal 2013 Qantas Wine Show of Western Australia
Bronze Medal 2014 Rotary RSM Bird Cameron Timbertowns Wine Show.
|The grapes are exclusively sourced from the Bellarmine vineyard in the high quality cool climate region of Pemberton in South-Western Australia. The vineyard is at an altitude of 220 metres above sea level.
Planted in 2000 by hand, the vines are trained to Vertical Shoot Positioning (VSP) to give optimum exposure of the fruit to sunshine during the ripening season which occurs from December to March. The soils are red gravel laterite soils which provide excellent drainage and give warmth to the vines' root systems at night from the sunshine the red gravel has absorbed during the daylight hours. This results in the Merlot and Petit Verdot being ready for harvest in late March/early April before too much rain comes in as Autumn progresses.|
|HARVESTED: 17th March 2012|
|Harvested at optimum flavour levels when the tannins are ripe and the seeds are brown, which is determined by the winemaker regularly tasting the grapes. Both varieties are managed carefully to ensure a maximum yield of 5 tonnes to the hectare, which ensures even ripeness and maximum quality potential in the grapes. Crushed and destemmed gently to allow some whole berries through into the ferment, the must is innoculated with a neutral yeast to allow natural fruit expression. Once the cap of skins has risen, the juice is pumped over the skins twice daily for half an hour so that colour and flavour is extracted from the skins, and the ferment is cooled naturally. Once the sugar levels are down to about 30 grams per litre, the wine is pressed off the skins and fermentation is completed in a tank. Once complete, the wine is racked off solids and innoculated for the second fermentation with malo-lactic bacteria. The wine then goes into new French oak for 12 months.|