Eppalock Ridge Tasting Notes
Grapes are crushed and destemmed into open fermenters. Enzyme is the only addition at this point. The must is then cold setlled for 48 hours and plunged or pumped over 2 or 3 times during this time. After 48 hours the must is either inoculated with various cultured yeasts, or simply allowed to warm up and begin fermentation through the action of wild yeast already present (in the must). The ferments are hand plunged or pumped over once daily for a period of 10-14 days to obtain gentle extraction of colour, flavour and tannin. The fermented skins and juice are then pumped to a horizontal pneumatic press similar in action to the old fashioned basket press but much more efficient. After a short period in tank to settle the wine is racked to barrel.
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Wine Advocate
The opaque ruby/purple-colored 2003 Cabernet Sauvignon/Merlot possesses an unctuous texture (unusual for this area) as well as sweet black cherry and black currant notes intermixed with spice box, licorice, and a hint of fruit cake. With beautiful purity, length, and definition, it should drink well for a decade. —Robert Parker, 90 points
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