wine

2001 Georgie's Walk Cabernet Sauvignon - Cellar Release

Production:
Picked March 30th 2001.  Single vineyard wine. 9 tonne picked at 3 tonne to the acre.  Total production: 800 cases.
Colour:
Bright, yet deep blackcurrant red. Deep brick notes on the meniscus reflecting that its almost 7 years since it hung on the vine.

Nose:
Beautiful blackberry over chocolate. New American oak vanilla complexity fills out the berry fruit for a harmonious nose.

Palate:
Big opulent spicy berry compote fruit upfront. Middle palate fills with plummy richness which the American oak and silky fine grained tannins supports. Great length and density finished with smoky yeast complexity underpinning the rich fruit sweetness.

Philosophy:
Cabernet in the Barossa is as unique as it’s Shiraz. Depending on the year it can express all the classic cut beans, capsicums etc of the cooler climates, but in the warmer years, its all about blackberries, spice and chocolate. 2001 was a hot year and the Georgie’s Walk reflects this.

I am a minimalist winemaker. My goal is to get the grapes into the bottle with as little manipulation as possible. With all my wines I only add Tartaric Acid for wine stability and balance and Sulphur for protection. Occasionally during ferment DAP is used to give yeasts a nutrient boost and before the wine is bottled tiny amounts of copper can be used. I do not fine and no longer filter my reds at all. I’ve found that the generally educated drinker is not afraid of a few tartrates in their wine. Time, patience persistence and good fruit will never be replaced with manipulative flavour adding techniques whilst I run my ship.

I like to let the Cabernet stay on skins for as long as possible (14 days in this case) it really softens and integrates the tannin and flavour structure of the wine. Similarly, leaving the wine on gross less whilst it goes through Malo seems to really unlock a lot of the fruit sweetness and fill out the bass notes in the palate. I use only American Oak on my cabernet. The looser grain and softer sweetness matches Barossa cabernet better than the more austere and tighter French Oak does. Two years in Oak and two years in the bottle before release totally integrate the flavours for great now drinking, but also a wine that will go for another 10 years without blinking

Purchase:
3 bottle case.