2003 Sandpiper The Blend
The colour of this wine is a deep purple/red. The nose has a lovely lifted bouquet of spicy plum fruit and mocha oak. The palate is rich, round and medium bodied with berry and Christmas cake. There is some wonderful complexity as a result of blending the different varieties and velvety soft tannins. The flavour is long with lingering fruit and dark chocolate.
Each of the different varieties were picked at their optimum ripeness and flavour levels. The berries were then crushed and destemmed into open and static fermenters. Yeast was added immediately to the fermenter. Ferments were then pumped over twice daily to maximise colours, tannin and flavour extraction. Cooling was used to ensure ferment remain in the 22-25 degrees Celsius range which allows the wine to display maximum fruit expression. After approximately seven days on skins the ferment was pressed and the wine put in a combination of French and American oak. After at least 12 months maturation in oak a blend was put together from the different varieties, maximising the contribution from each one
Combination of new, second and third fill barrels
40% Cabernet Sauvignon; 26% Merlot; 19% Cabernet Franc; 10% Shiraz; 5% Petit Verdot
The vintage was warmer and dryer than the Barossa 'average', the result was lower crops than 2002. Although crops were low the quality could not be faulted, with reduced yields often comes fantastic colour and flavour development, the 2003 vintage did not disappoint.
Late March to April 2003
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