Country: Australia Region: Western Australia Vintage: 2013
Varietal: Riesling Category: Red Wine Color: Red
"Plantagenet was the first winery in the Great Southern region and produces some of Western Australia's most classically elegant wines. Their first plantings were in the late 60s and the first vintage was in 1974. The Plantagenet winery is located in the Mount Barker township, a sub-district of the Great Southern region. The proximity of Plantagenet's vineyards to the cool Southern Ocean ensures slow ripening, which in turn enhances the aromatic qualities of the grapes.
Plantagenet takes its name not only from its home, but also from its heritage. In 1968, English migrant Tony Smith, himself a descendent of the Plantagenets, invested his small inheritance in a farm called Bouverie in Western Australia's Plantagenet Shire. Today, Plantagenet's five vineyards of 126 hectares are located to the south and west of Mount Barker on gravelly loam soils over a base of clay, sand or ironstone rock.
Their Riesling is one of Australia's most highly regarded, just as their spicy and elegant Shiraz continues to garner accolades both domestically and internationally. Their Riesling also ages beautifully whilst the Chardonnay is complex and very well balanced.
Chris Murtha was recently appointed Chief Winemaker at Plantagenet Wines, having joined the winemaking team in 2012. ""My absolute focus is to produce wines that speak of the Great Southern region. Classic cool climate wines that are finely structured and intensely aromatic, refined and complex while retaining fruit purity and brightness"", says Chris."
Product Features: Vegetarian
Winemaker: Cath Oates
The fruit was sourced almost entirely from the Wyjup vineyard planted in 1970. The vines grow on ancient free-draining gravel loams upon sun-drenched north-facing slopes located between Mount Barker and the Denmark area in the Great Southern region. A small proportion came from the old Bouverie vines on Plantagenet's original vineyard.
The Cabernet fruit was primarily harvested with some machine harvesting in 2013 to optimise timing of crushing. Fermentation took place in small fermenters with regular drain and return and pump-overs to maximise oxygen and extraction. After fermentation, the tanks were topped and the wine was allowed to rest on skins for an extended maceration of four to six weeks with malolactic fermentation occurring while on skins. The wine was then pressed to tank and racked to oak for 18 months. After blending, the wine was returned to oak for a further six months before a light egg white fining and bottling.
Youthful and vibrant, offering drink-now appeal along with great cellaring potential. A complex wine with intense cassis aromas, mulberry, cedar and spice plus hints of mint and tobacco. The palate displays a core of rich dark fruit supported by elegant structure, savoury oak and long finish.
Food Suggestion: Serve with sticky ribs, rich stews or a selection of cheeses.
Closure: Stelvin ABV:14% Acidity [g/l]: 7