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2008 koonowla clare valley shiraz
Reasonable winter rains followed by a very dry and cool summer allowed the vines to achieve full ripeness. The colour is deep red with purple hues. There are hints of spice, tar, rich oak and forest fruit on the nose. This wine has a soft palate and is fruit driven with delicate tannins and a long juicy finish.
The Shiraz used for Koonowla is a selection of the best parcels of fruit from the 1654 clone. Vertical shoot positioning and low crop levels, combined with terra rossa soils on north south rows produce bunches that hang in the sun resulting in fully ripe fruit with woody hardened seeds. The fruit was picked in early March destemmed and crushed and then fermented in 2 tonne open fermenters. The fermenting juice was hand plunged twice a day for 2 weeks until sugar dryness to extract maximum colour and flavour. Then the skins were pressed in a tank press before being transferred to barrel. After vintage the wine was racked out of barrel and malolactic fermentation was induced in tank. The wine was then sulphered and returned to oak for 18 months then minimally filtered at bottling.
| Alcohol Content: |
14.5% |
| Yields per acre: |
2.5 tonnes |
| Cases produced: |
2000 |
| Appelation: |
Clare Valley |
| Filtration and fining: |
Minimal at bottling |
| Varietal composition: |
100% Shiraz |
| Length of barrel maturation: |
18 months |
| Tasting Note PDF: |
Click here to download |
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2006 koonowla clare valley cabernet sauvignon
The Cabernet varietals character in this wine is powerfully typical Clare, the colour is deep purple with red hues and the nose has herb tones with ripe berry fruit, lifted mulberry and plum pudding characters gently supported by rich oak and spice, The palate is flavoursome, powerful and long with fine tannins and balanced acidity.
The estate experienced good conditions for cabernet with good winter rains a warm to hot January with a long cool autumn . The fruit was picked in early March, destemmed and crushed before fermenting in Potter fermenters. The juice was racked and returned once a day for two weeks and then skins pressed to sugar dryness before being transferred to barrel for several weeks where the wine was racked out of a barrel and malolactic fermentation was induced and retuned to oak.
| Alcohol Content: |
15% |
| Varietal composition |
100% Cab Sauvignon |
| Yields per Acre: |
2.5 tonnes |
| Cases Produced: |
2000 |
| Appelation: |
Clare Valley |
| Filtration and Fining: |
Minimal at bottling |
| Length of barrel maturation: |
18 months |
| Tasting Note PDF: |
Click here to download |
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2010 Koonowla Clare Valley Riesling
It was warm in November and December, cool in January then warmed up in February when we started to harvest the Riesling. The colour is pale straw with a green tinge. Floral lime and spice aromas precede a palate with mouth filling citrus flavour and a zesty long acidic finish.
We picked the fruit for this wine on February the 21st to maximize the varietal vineyard characters of this wine we harvested them at night as the Temperature dipped below 11 degrees Celsius then delivered to the winery within 2 hours of being picked. The fruit was then crushed and destemmed and the must chilled to 2 degrees Celsius and then pressed in a tank press. The skins were gently pressed and the pressings discarded,the free run juice was then cold settled before racking and seeding with an aromatic yeast. Primary fermentation was conducted between 11 and 15 degrees Celsius for 3 weeks before the wine was chilled at close to sugar dryness. Bentonite was added to stabilize protein and partially clear the wine which is in tank and about to be bottled in late July.
| Alcohol Content: |
12% |
| Yields per acre: |
3.5 tonnes |
| Cases produced: |
1500 |
| Appelation: |
Clare Valley |
| Filtration and fining: |
Pad filtered at bottling |
| Varietal composition: |
100% Riesling |
| Length of barrel maturation: |
none |
| Tasting Note PDF: |
Click here to download |
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