Monday, 18 June 2007

TN : Dolcetto Lagrein 2005, Heartland, Langhorne Creek, Australia

Superstar winemaker Ben Glaetzer was responsible for this blend of northern Italien varieties though quite what winemakers from North Italy would make of this wine I don't know.

This is a blend of 70% Dolcetto and 30% Lagrein.

The Dolcetto component was crushed and macerated for 4 days prior to yeast addition. A warm ferment (28 degrees) with 4 times daily hand-plunging. The wine was left on skins for 10 days before pressing.

Approximately 50% of the Dolcetto was transferred to French oak hogsheads for completion of ferment, the remainder was unoaked. The Lagrein was fermented at cooler temperatures (18-22 degrees) to preserve aromatics and limit bitter tannin extraction. The wine was transferred to four year old French oak for nine months maturation prior to blending.

Colour : Black cherry, plum

Aroma : Dark berries, herby, vegetal

Taste : Herby, slight vegetal taste upfront, savoury, cedar, dark and red berries, sweet (from the high alcohol)

Alcohol : 14.5 %

Price : 119 SEK

Mark : B-

Website : Heartland Wines

No comments: