2004 Sandpiper The Blend
Deep red/purple. The nose is a lifted bouquet of berry fruit, spicy oak, black cherries and hints of smoked aniseed tea duck. The palate is rich, long and flavoursome, with the predominant fruit characters being blackberry and black jubes. The tannins are soft and silky which when combined with the rich palate weight give a long finish of cherry fruit and creamy oak.
The grapes are crushed and destemmed into fermenters. Yeast is added immediately once in the fermenter, ferments are then pumped over twice daily to maximise colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25°C range which will allow the wine to display maximum fruit expression. Pressing then occurs approximately seven days after crushing and the wine is put into a mix of French and American oak.
12 months in tight grain French and American oak
The 2004 vintage varied from warm to quite hot resulting in a good size crop with outstanding quality fruit. The grapes were ripe, but quite small thereby producing wines of intense colours and flavours.
March and April 2004
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