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The production of the wine is under the supervision of our consultant, Keith Mugford.
Strict criteria has been established, which together with frequent and regular tastings has produced a wine with particular Victory Point characteristics.
All of our barrels are made from the highest quality French oak, one third of which were new. Over the next 18 months the wine matured in the oak. The final blend of 62% cabernet sauvignon, 33% malbec & cabernet franc and 5% petit verdot, was determined unanimously by the tasting panel led by Keith Mugford.
Bottling was undertaken in October, 2004.
Although the 2003 growing season was consistently warm right the way through, the vines were able to cope well. They exhibited limited moisture and heat stress and all varieties were able to produce high quality wines. Some heavy rain fell just after the district's Cabernet Sauvignon harvest began but the vineyards that had a good rate of ripening and were finished by the time of the rain had an especially good year. Below average crops was the only problem in what was a copybook vintage.
Victory Point 2003 Cabernet Sauvignon has a youthful medium to deep brick red colour and is in bright condition. On the nose, it has attractive primary fruit aromas of red and dark berries like red currant, black currant and mulberry. These combine with some leather and earthy complexity, soft smoky oak and have a background of violets and cedar.
On the palate the wine has good, concentrated red fruit flavours that fill the mid-palate. The texture and length are good, with flavours running right the way through to soft tarry oak on the finish. The tannins are firm but well balanced.
This concentration and structure reflect the small crops of the 2003 season and they give the wine power and complexity for aging. While this is the first vintage to be released from the Victory Point vineyard, the style of the wine is very encouraging and it is approachable and can be enjoyed now. However, those who take the opportunity to cellar the Victory Point can be confident that it will age well for at least 5 more years.
Continuing our dedication to quality it was decided that the whole vintage would be put under screwcap closures.
The risk of cork taint has been a constant concern for wine producers. With the use of screwcaps this risk is eliminated while the quality of the wine is preserved and the natural maturing process is unaffected. Recent research* has confirmed that oxygen is not a vital component for the ongoing evolution and maturation of red wines after bottling.
From our own experience as consumers we hate corked wine!
* "The Role of Oxygen in the Aging of Bottled Wine" Hart & Kleinig, 2005