This wine was sealed with a screwcap. It was bottle number 5290. Only 500 cases of this wine were made.
Sandalford Wines was first established in 1840. In the early 1990s Sandalford Wines returned to traditional ownership by way of the Prendiville family. The grapes for this wine were harvested in early April 2003 from three blocks, 13, 14, and 15. The grapes were fermented in small static fermenters. The wine was macerated on its skins for two weeks prior to maturation in new French barriques for 24 months. The purest 20 barrels were allocated to make this wine.
An analysis of the finished wine showed that the pH was 3.49, TA was 6.7 grammes per litre, and residual sugar was 1.1 grammes per litre.
Colour : Blackcurrant
Aroma : Blackcurrant, chocolate, alcohol, black cherry
Taste : Blackcurrant, black cherry, overly warm finish, grainy tannins, chocolate, alcohol heat is too much, coffee, burnt toast
Alcohol : 14.5%
Price : 364 SEK (Reduced from 455 SEK)
Mark : B
Website : Sandalford Wines
Tuesday, 2 March 2010
TN : Prendiville Cabernet Sauvignon Reserve 2003, Sandalford Wines, Margaret River, Australia
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1 comment:
I love Aussie wines, but some local flair (well, local in the US) is a great choice, too! Representing Ghost Pines, I’ve gotten a real sense of the variety of territory in California alone (we blend all our varietals with grapes from multiple counties, so it leads to interesting mixes). For example: Napa and Sonoma have their own dry, Mediterranean feel, whereas Monterey grapes possess more coastal attributes, etc. There are even great central CA wines with their own distinct character. Has anyone found that they tend to favor wines from a particular county over others?
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