x
  • Country ranking ?

    107
  • Producer ranking ?

    3
  • Decanting time

    45min
  • When to drink

    now to 2035
  • Food Pairing

    Parsnips & Pearl Onions and Bacon

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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Wine Information

Vintage Notes

2013 was a warm and dry vintage at the Whalebone Vineyard in Wrattonbully. The 39 year old vines received 40% of average growing season rain at Whalebone Vineyard for vintage 2013.

The heat summation for the 2013 growing season at Whalebone was 1602°C days compared to the average for the past 10 years at 1449°C days.

Much of the above average heat was attributed to elevated night temperatures and days were moderate with few days above 35°C and no extended heat waves.

Winemaking Notes

The hand selected bunches of Merlot and Cabernet Franc from Whalebone Vineyard were separately de-stemmed, partially crushed and chilled to 2C into tubs each containing 0.9 tonnes.

After a 4-day cold maceration the tubs began fermentation and were hand plunged each day for the 10-day duration of fermentation.

The maximum temperature reached at the peak of fermentation was 34C and after the completion of fermentation the tubs were sealed down for a 7-day post fermentation maceration.

The tubs of Merlot and Cabernet Franc were separately tipped into a small airbag press and pressed straight to French oak barriques, 90% of which were new and the balance 1 use.

Malolactic fermentation occurred in barrique in the spring and barriques were racked off full lees and the wines were sulphured and returned to barrique for another 15 months.

In January 2015, the wines were clear racked from barrique and 56% Merlot and 44% Cabernet Franc were blended ready for bottling on 18th of February 2015.

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Written Notes

A blend of Merlot and Cabernet Franc, 56/44 respectively; spends 20m in Oak, all French and, of which, 90% is new.  

Why do I tell you this? Because, yes, the oak is here - 90% new French couldn't be avoided. It supports black cherry, mulberry, throws a coffee note. 

It's lighter of than body than you'd expect, given the oak and barely sub-15 abv, but it's no slouch. Tannin builds, it's a substantive wine, with the fruit and flavour a riot, charging through to the finish. 

Expansive wine, seriously impressive, reinforces its status as one of Australia's upper echelon offerings. Shows what Merlot and Cab Franc can do, in the right terroir, the right hands. 95 

  • 95p
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Information

Origin

Piccadilly, South Australia

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