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Yelverton Wine buy in Yallingup
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Yelverton Wine

Yelverton Wine

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Description

Tasting Notes

Grape Variety 100% Cabernet Sauvignon
Vintage 2005
Oak maturation 100% of the wine aged in a combination of new and two year old French oak barriques for 22 months.
Alcohol 14.0% Alc/Vol
Release date April 2011
Peak drinking Drinking well upon release but has the potential to evolve and impress towards 2016.
Food matches This wine suits the classics. Try with matured hard cheeses, rosemary infused lamb or rare beef fillet steak.
Colour Deep garnet red
Aroma Some intriguing wet earth, mushroom box and foliar characters work their way out of this wine initially before traditional cassis and dusty mocha notes settle for the longer term. There is a floral quality that builds with breathing time.
Palate A fine, long open Cabernet palate with no clutter or distraction. Wonderfully integrated French oak with a restrained tannin presence frames a savoury almost spicy Cabernet. Certainly not made in the 'blockbuster' style, this wine is more suited to quiet reflection over a plate of aged Gouda and dried figs.

Winemaker Comments

Viticulture

Fruit sourced to make the Yelverton is grown with absolute attention to detail. Identification of soil boundaries within blocks is the first step in selecting potentially superior fruit. Close monitoring and analysis of these vines leads to shoot or bunch thinning by hand if required to obtain the perfect balance for good exposure and healthy ripening. A philosophy of minimal inputs in these premium blocks allows the unique combination of variety, soil type and microclimate to shine through and produce a parcel of fruit with true character. The 2005 vintage was mild and dry producing elegant flavour profiles and fine long tannin definition in the skins.

Winemaking

Our Forester Yelverton Cabernet Sauvignon parcels are gently crushed to small open fermenters and receive a slight "drain-off' of free run juice to increase the skin to juice ratio. This helps intensify the flavour, aroma and body of the wine without altering the underlying unique vineyard qualities present. A slow temperature controlled ferment is employed with daily draining away of fermenting juice under gravity and pumping back over the skins to assist in the extraction. Heading down boards keep the 'cap' of skins submerged beneath the cool fermenting wine to avoid excessive heat which we believe leads to a more refined wine. The ideal skin contact time in fermenter varies from one vintage to the next with the 2005 cabernet spending an average 10 days in contact with skins before pressing out. The best parcels are aged in fine grained French oak barriques for 20-22 months with careful blending of the Yelverton taking place approximately three months prior to bottling.

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