2016 The Mallee Root
For the region the annual mean temperature in 2015 was 1.22⁰ above average, which is the highest on record. Rainfall over 2015 was below average but the exceptional rainfall over 18th -20th January 2016 was not damaging at Victory Point and in fact perfectly timed for the red varieties which were just beginning veraison. The warm, dry weather returned in February and the flavours and tannin ripeness was attained. Attention in the vineyard ensured the fruit was vibrant and disease free at picking. The malbec fruit was picked 11th March and cabernet sauvignon and petit verdot both on 24th March.
On delivery to the winery the fruit is hand plunged in small batch open top fermenters with 7-14 days on skins to achieve a brightly fruited wine with good flesh and a both supple and refined tannin profile. The wine was pressed and racked to barrel where malolactic fermentation took place. French oak barrels were used, 25% of which were new. The wine varieties were vinified separately, aged in barrel for approximately 16 months before blending trials were undertaken to establish the perfect blend; Cabernet Sauvignon 67%, Malbec 25% and Petit Verdot 8%.
The finished wine was bottled with screw cap closures in December 2017.
Alcohol 14.2%, pH 3.64, 5.7 TAg/L
Luscious ripe berry fruit of raspberry mulberry black currant blueberry along with plum dark cherry with highlights of caramel and vanilla oak. As you’d expect from the aromas the palate delivers ripe juicy succulent fruit harmoniously balanced with fine savoury tannins and a mouth-watering finish with a hint of dark chocolate. Very satisfying. Has at least 10 years cellaring potential.