Our aim was to make a light bodied wine showcasing the fruit characters of the varieties which will complement the delicious summer seafood we enjoy, especially the garlicky bouillabaisse which can be caught, created and cooked within the Margaret River district.
The vineyard at Victory Point has never been irrigated and the distinctiveness of each vintage reflects in the wines. 2009 looks like another wonderful vintage for the Margaret River region.
The prediction of a late vintage was speculated over the 08-09 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 ripeness.
The Victory Point Rose is made up of the merlot (80%) and Malbec (20%) varieties.
The merlot was picked on 16th March, at 11.8 Baume and the Malbec on 3rd April at 13.5 Baume. The completed wine is 13% alc/vol.
On delivery to the winery the whole bunches were de-stemmed, crushed and pressed with minimal skin contact of just 4 hours. The wine was then settled and racked off gross juice lees before being inoculated with a yeast (traditionally used for pinot noir) to bring out the spice and savoury flavours. It was cold fermented to dryness and cold stabilised. The wine was bottled with screw cap closures on 30th June 2009
James Halliday Wine Companion | 90 / 100 points
Based on an unusual blend of Merlot and malbec; it has good focus and thrust to the red berry flavours, and a convincing, dry finish.