The fruit for this wine came exclusively from a 37 old, dry-grown Margaret River Estate vineyard. After crushing and de-stemming, the fruit underwent fermentation in small ten tonne static fermenters. The traditional method of pumping over was employed during fermentation to optimise colour, flavour and tannin extraction. Post-ferment, the wine was left on skins for two weeks prior to pressing. The pressings were mixed back with the free-run wine and then inoculated for MLF with selected bacteria. After the completion of MLF, the wine was racked and transferred to both new and one year old French oak for 18 months. At the end of barrel maturation the various wine components were blended, fined and given minimal filtration prior to bottling.
This wine was sealed with a screwcap.
This wine was awarded 94 points out of 100 in James Halliday’s Top 100 Wines (Australia’s best white, red and sparkling wines), The Weekend Australian Magazine, 13-14 November 2010, page 23.
This wine was imported by Carovin AB.
Colour : Dark red, blue hues
Aroma : Bramble fruits, oak, vanilla, mint
Taste : Blackcurrant, plums, vanilla, raspingly oaky finish, mint
Alcohol : 14.5%
Price : 199 SEK
Mark : B-
Website : Sandalford Wines