Welcome back to the Victory Point Wines Newsletter.
In this edition we release two new wines from the 2007 Vintage -
The Mallee Root and our
first 100% Petit Verdot.
Please accept our apologies for the missing Spring & Summer editions - can we blame it on the GFC?
We thought it might be prudent to spend more time than usual catching our own food to feed the family & friends over Summer.
We can certainly recommend Margaret River as the perfect place to sit out the Recession – fish the plentiful ocean in the morning, spend your days on the beach, gather your produce from local growers and cook it up in the evening with plenty of local wine on hand. - Charlie Berson -providing for the party on New Years Eve.
Also over summer, the Victory Point vineyard has continued to host
some significant events, including ONE of the 80th Birthday celebrations for Jude’s Dad – Dick Taylor –
2007 The Mallee Root – It’s back!
Created as a wine for bistro food, the first vintage (2005) of The Victory Point “Mallee Root” was seen at some very fine dining establishments. Unfortunately supplies ran out and even Aria Restaurant has had to wait for the next vintage.
Blended from the excellent varieties of the 2007 vintage, the Mallee Root is crafted for immediate drinking to accompany autumnal and winter food. The wine is a blend of cabernet sauvignon (68%), merlot (18%) and malbec (14%).
The Mallee Root
is listed for $26 per bottle, but please note our special mail list price -
$260 per case.
CLICK HERE TO DOWNLOAD ORDER FORM (74.15 Kb)
TASTING NOTES, provide by our vineyard manager, Bill Darnell.
Bill recently completed his Viticultural Degree at Charles Sturt University, Wagga, and is now studying the oenolgy course.
Bill and Claudia Berson, hand pressing the secret wine.
2007 Victory Point, The Mallee Root
Colour and condition:
Brilliant, deep brick red colour with purple hues around the rims edge.
Lifted notes of blackcurrant, dark chocolate and leather are the primary aromas that are immediately recognizable. To finish off, what is an attractive nose, there are background nuances of cigar box and earthy characters.
Running from the front to the back of the palate, black cherries intermingled with raspberries are the fruit flavours that stand out from the mainly red fruit characters of the mid palate. Finish has good length and is that of dark berries and chary oak. Tannins around the palate are quite fine and dusty and will definitely soften out with bottle age.
This wine has the fruit strength and has had the oak treatment that will enable it to cellar well. Can be enjoyed now with decanting and will certainly stand up for ageing at least five years or more.
Vintage 2007 – Petit Verdot
The wonderful 2007 vintage produced grapes of exceptional quality.
At Victory Point the small quantity of petit verdot which is grown had a perfect ripening season and was picked at 14.1 Baume on 9th March. A small percentage has been used in the blend of the 2007 Cabernet Sauvignon, and the balance was deemed so special, we have kept it aside and bottled it.
For those unfamiliar with the variety, it is traditionally a well coloured concentrated wine with a range of flavours, with violets being a common adjective used to describe its unique character.
The Victory Point Petit Verdot is an exceptional example of this variety. It has a concentrated juicy palate, with lifted dark fruits. The tannins are firm, but well balanced with very soft oak.
This variety has something of a cult following, so anyone interested in this wine should contact Jude as soon as possible.
Quantity is extremely limited and available
in 6 or 12 pack cases at $240 and $480 respectively.
FREE DELIVERY still applies within Australia.
Visit the website:
2007 Blending Trials
Blending trials for the 2007 vintage were conducted in stages over the past six months. Preliminary trials were undertaken in October with The Victory Point winemaking team of Ian Bell, Bill Darnell, Keith Mugford, Gary & Jude Berson, being joined by Michaela Clayton & Jason Osborne from Vintage & Vine. Our visitors had endured the early morning, five hour flight from Sydney to Perth, followed by the three hour drive to Margaret River, then were locked away in the winery for the next couple of hours tasting each variety of red grape from the vintage. By mid afternoon, they emerged smiling widely, happy to be ensconced in the wonderful “South West”.
The opportunity to taste the varieties before blending, gives an understanding of the 2007 vintage and the wonderful fruit which is produced at Victory Point. It is a fascinating exercise for the palate, gaining an appreciation of how the differing traits contribute to the finished wine.
This was highlighted at the final trials in January when the dedicated team got together again, this time joined by Camilla Nielsen, local legend cook with an extraordinary palate. We settled down for more of the tough part of the business.
The cabernet sauvignon vineyard is now divided in to five sections, each picked at its perfect ripeness and kept separate over the wine making period. These batches are carefully named so they can traced through the winemaking process. Samples from each section were tasted blind to determine the block producing the best quality for the vintage. This has varied over the years as the roots of the dry grown vines have reached deeper into the complex geological layers over time. For the 2007 vintage the scientifically named block FOS –(front of shed) was the standout.
Once the best cabernet sauvignon is determined we then trial differing combinations of our blending varietals. The aim is to create the best possible blend from the varieties grown at Victory Point over the 2007 vintage.
Led by the winemaker's experience and Gary’s “bucket chemistry” samples and blends were being produced with exhausting speed.
We thought we had the right combination until Camilla braved “just one more change” –increase Petit verdot by 2% & decrease the malbec.
Around the table was the WOW moment. The perfect blend ended up as 86% cabernet sauvignon, 10% malbec, 4% petit verdot.
Now you will only have to wait another 18 months while the wine matures in the bottle before its release!
2009 Vintage Summary
In Margaret River, prediction of a late vintage was speculated over the summer season, as a warm December continued into January and mild weather continued through to March/April. This enabled the red grapes to slowly ripen and reach a balance of sugar and taste.
Picking commenced on the 3rd April and continued into the school holidays, providing additional willing workers for that early morning start!
Under the expert and constant care of our viticulturalists, Bill and Dave Morgan, the quality of the fruit continues to impress all who get to taste!
The unirrigated vineyard is now well established and producing fruit truly characteristic of the Victory Point site. This year, the target levels of ripeness were achieved and the fine weather meant the grapes could continue to develop their flavours on the vines without fear of rain. Yields were slightly up across all varieties, achieving (a massive) 3 tonnes per hectare.
2009 looks like another wonderful vintage for the Margaret River region.
Like everyone else this season, we need to clear some of last years stock to make way for the new release wines, so we are offering some special prices.
– there is a very limited number of 6 pack cartons of our 2007 chardonnay available.
This was the wine was awarded 96 points by James Halliday in his 2009 Australian Wine Companion.
Price per 6 bottles - $200.00
2005 Cabernet sauvignon, cabernet franc, malbec, petit verdot –
this wine has continued to be in demand from sommeliers across the country, recognizing it as a great food wine. From Star Anise in Perth to Rockpool, Sydney and Melbourne. The list of our supporters is updated on our website :
Melbourne wine writer, Ralph Kyte-Powell listed this wine *****5 Stars …Superb wine, a classic example of its type. The 2008 Epicure Wine Style –published in The Age, Melbourne.
Discounted price per case -$360
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