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SERVING TEMPERATURE | 13 - 17°
CELLAR POTENTIAL | Up to 10 years
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Perfume, red cherries, tar, skin contact, persistence. This wine has the typical light-red colour of Nebbiolo together with its intense perfume of red cherries, pink blossom, almond meal and tar. The palate is a mix of clear fruit and savoury spice – again the cherry, almond and tar, but also dried herbs and anise. The tannin, as you would expect, is grippy and the finish lingers.
It was a tale of two vintages in the Pyrenees – outstanding wines and average crops from well-sited vineyards, yields and quality severely affected by a cruel late-spring frost in others. Luckily, Malakoff Estate is one of the former and our Nebbiolo benefitted from a warm-to-hot and dry summer followed by milder weather in March and April during ripening.
This fruit was grown by the John family at its Malakoff Estate Vineyard in Landsborough. The fruit was harvested in early April and was destemmed and vinified in open fermenters with hand plunging. An extended maceration on skins continued for 11 weeks post-ferment and the wine was racked to barrel for a further 10 months maturation in mostly older French barriques.
Set among rugged hills in the central west of the state, this region is known for premium Shiraz wines.
Vines were first planted after gold was discovered in 1854 but the modern wine industry dates from the 1960s. Wines typically have a note of peppery spice that is distinctive and sets the region apart from other hotter Shiraz regions.
The freedom to experiment with alternative varieties and winemaking techniques. Who knows what the next Trial Batch will be?