| Title |
Preview |
Description |
Details |
| EVANS & TATE 2008 CLASSIC RED |
|
Colour
Deep ruby red with a dark purple rim
Aroma
The Shiraz contributes ripe mulberry and plum aromas with a lovely peppercorn and spice lift while the Cabernet parcel blends perfectly and adds another layer of complexity with redcurrant, plum and a fresh leafy note
Palate
The Shiraz provides wonderful fruit sweetness and a fleshy texture to the end wine with the Cabernet carrying the fruit flavours through to a fresh and remarkably long finish |
|
| EVANS & TATE 2008 CLASSIC WHITE |
|
Harvested from vineyards across the entire Margaret River region, parcels of fruit were picked in
the cool of the night to retain freshness. The free run juice was separated and gently pressed prior
to introducing a yeast designed to promote healthy fermentation and maximize fruit expression.
Upon completion of fermentation, the wine was lightly fined, cold stabilized and bottled under
screw cap |
|
| 2007 Split River Shiraz |
|
Carefully selected fruit parcels from the
Great Southern and Margaret River vineyards were used to make the 2007 Split River Shiraz. Prior to picking, parcels of fruit were tasted every three days to monitor flavour, colour and tannin development to ensure each parcel was at its optimum. Once achieved, parcels were picked in the cool of the night to ensure fruit reached the winery at the
coolest temperature. The fruit was de-stemmed followed by three day cold soaking in fermenters at 5°C to achieve a fruit driven, aromatic wine with soft, lush textures. The wine was pressed and returned to free run juice, providing both structure and body to the final wine before eight months maturation in American oak. Prior to bottling, the wine was tasted and assessed before inclusion in the final blend. |
|
| 2008 Split River Chardonnay |
|
The 2008 vintage produced Chardonnay with great flavour intensity and natural acidity. Fruit for the Split River
Chardonnay is sourced from vineyards situated in strategic positions throughout Western Australia, with the majority coming from the cool Manjimup and Frankland River regions. Regular monitoring of sugar and flavour development in the vineyard was undertaken throughout ripening with the fruit being harvested in the coolest part of the night or early morning. The cool grapes were then quickly delivered to the winery and destemmed only (no crushing) before being softly pressed in an air bag press with only the highest quality juice used to make this wine. The juice was
settled for two days at 10°C before the clear juice was racked off the grape
solids. A strong, cool fermentation followed and upon completion, select parcels remained on yeast lees for two months to build subtle complexity and mouthfeel which helped to produce the distinct Split River Chardonnay
style. |
|
