Wine Article
2015 Parker Coonawarra Estate First Growth
Last edited on 6/15/2019 by LindsayM
This is the only version of this article / View version history
First Growth is only produced when the growing season is showing exceptional fruit quality and a particular vintage is deemed to have extended aging potential.
Viticulture
The terra rossa over limestone soils of southern Coonawarra have long been a much sought-after location to grow the finest of red grape varieties; the extended ripening period in this area provides wonderful fruit expression, depth and complexity.
Our ‘Abbey’ estate vineyard is located on this brilliant strip of soil and is predominantly planted to Reynell Selection Cabernet Sauvignon - original cuttings from Bordeaux. These vines, planted in 1985, are the backbone of our First Growth.
Winemaking
Harvested on the 13th of April 2015, fruit for our First Growth was fermented in a combination of 9T and 10T closed-static-fermenters for 32 days (fermentation lasting 10 days before the parcels were topped and sealed). This extended maceration encourages tannin structure and increases ageing potential. After time on skins the wine was pressed to a prestigious selection of 70% new Chateau Barriques, sourced from renowned Bordeaux cooperages Seguin Moreau and Taransaud.
The wine was then matured in oak for 17 months to create fine grained tannins and produce a tightly structured wine with the potential to improve with correct cellaring in excess of 20 years.
Blend composition: 96.5% Cabernet Sauvignon, 3.5% Petit Verdot
Tasting Notes
Color:
Aroma:
Palate:
Dark red with scarlet hues, brilliant finish and silver purple rim
Cassis, dark chocolate and cigar box. Complex and vibrant with notes of plush black fruits, dried herbs, rosemary and some earthy tones of ragu and mushroom.
Fine tannin structure with a creamy mouthfeel. Fresh fruits of raspberry and blackcurrant, dried herbs, fresh cut grass and a tight acid line with dark chocolate, and a long finish.
Analysis
ALC 14.5% TA 6.11 g/L PH 3.50 RS 0.36 g/
Viticulture
The terra rossa over limestone soils of southern Coonawarra have long been a much sought-after location to grow the finest of red grape varieties; the extended ripening period in this area provides wonderful fruit expression, depth and complexity.
Our ‘Abbey’ estate vineyard is located on this brilliant strip of soil and is predominantly planted to Reynell Selection Cabernet Sauvignon - original cuttings from Bordeaux. These vines, planted in 1985, are the backbone of our First Growth.
Winemaking
Harvested on the 13th of April 2015, fruit for our First Growth was fermented in a combination of 9T and 10T closed-static-fermenters for 32 days (fermentation lasting 10 days before the parcels were topped and sealed). This extended maceration encourages tannin structure and increases ageing potential. After time on skins the wine was pressed to a prestigious selection of 70% new Chateau Barriques, sourced from renowned Bordeaux cooperages Seguin Moreau and Taransaud.
The wine was then matured in oak for 17 months to create fine grained tannins and produce a tightly structured wine with the potential to improve with correct cellaring in excess of 20 years.
Blend composition: 96.5% Cabernet Sauvignon, 3.5% Petit Verdot
Tasting Notes
Color:
Aroma:
Palate:
Dark red with scarlet hues, brilliant finish and silver purple rim
Cassis, dark chocolate and cigar box. Complex and vibrant with notes of plush black fruits, dried herbs, rosemary and some earthy tones of ragu and mushroom.
Fine tannin structure with a creamy mouthfeel. Fresh fruits of raspberry and blackcurrant, dried herbs, fresh cut grass and a tight acid line with dark chocolate, and a long finish.
Analysis
ALC 14.5% TA 6.11 g/L PH 3.50 RS 0.36 g/