September 2010... Tasting notes from the Winemaker

2011 Dogrock Riesling – 12.0% Alcohol

Tasting notes

Following hand harvest, the fruit was gently pressed and cold settled for 12 hours before being allowed to initiate ferment with natural yeast. The wine was over seeded after 2 days with a small amount of yeast EC1118 and allowed to go dry. Left on yeast lees for a further 4 months the wine has built amazing creamy and textural complexity. The aromas are fresh and floral with a long dry and sublime palate. The wine will age beautifully and is best enjoyed with seafood.

Vintage comments

The 20109/2011 season was difficult to say the least. Consistent rain across spring and summer created significant disease pressure for the unwary. We managed to keep on top of it and the cool conditions gave excellent flavour profiles for making white wine. The fruit was harvested late February and early March while yields were moderate to high because of the abundant rain and moderate warmth.

Technical details

Variety - Riesling
Vintage - 2011
Winemaker – Allen Hart
Growing Region - Pyrenees
Grape Variety – 100% Riesling
Alcohol – 12.0% v/v
Acidity – 6.6 g/L

pH - 3.15
Residual Sugar – 3.3 g/L
Maturation – Left on yeast lees for 4 months post ferment to allow yeast autolysis and complexity to build on the palate. This ensures a style slightly different from other Riesling wines from other Australian regions.
Cellaring – present – 20 years.

2010 Dogrock Chardonnay – 13.0% Alcohol (SOLD OUT, next release in October 2011)

Tasting notes

Following hand harvest, the fruit was gently pressed and cold settled for 12 hours before being allowed to initiate ferment with natural yeast in new Saury French oak. The wine was allowed to ferment to dryness and then left on yeast lees for a further 3 months. The wine is youthful but has subtle creamy and textural complexity with fresh peaches and blossom complexity. The wine will benefit from more time in bottle but can be drunk early and is best enjoyed with seafood.

Vintage comments

The 2009/2010 season was warm to mild across most of January and February giving near perfect ripening conditions for making excellent white wine. The warm and dry season ensured little disease pressure and the fruit was harvested early February to capture all of the natural flavours. The vines did have some minimal supplementary irrigation to ensure balance and health over the season while yields were moderate to low because of the early heat.

Technical details

Variety - Chardonnay
Vintage - 2010
Winemaker – Allen Hart
Growing Region - Pyrenees
Grape Variety – 95% Chardonnay, 5% Marsanne
Alcohol – 13.0% v/v
Acidity – 5.9 g/L

pH - 3.35
Residual Sugar – 2.0 g/L
Maturation – Left on yeast lees for 3 months post ferment to allow yeast autolysis and complexity to build on the palate.
Cellaring – present – 10 years.

2010 Dogrock Tempranillo – 12.0% Alcohol

Tasting notes

Hand harvested in late February, the 2010 Tempranillo was gently crushed and allowed to ferment at its own pace with hand plunging and pump overs done twice daily before being basket pressed after 7 days. The resultant wine has fragrant spice and a floral lift complimenting a rich palate of dark fruit cake and balanced savoury tannins. A wine that can be enjoyed now but will benefit from more time and is best enjoyed with red meat dishes or Asian food.

Vintage comments

The 2010 season was warm and dry early, but moderated to near perfect ripening conditions late summer. Although warm and above average temperature wise, the season did not throw up any exreme heat and a lovely stable Autumn allowed harvest for all varieties at exactly the right time.

Technical details

Variety - Tempranillo
Vintage - 2010
Winemaker – Allen Hart
Growing Region - Pyrenees
Grape Variety – 86% Tempranillo, 14% Shiraz
Alcohol – 12% v/v
Acidity – 6.0 g/L
pH – 3.5 g/L
Residual Sugar - dry
Maturation – 12 months in mixed aged Saury French oak.

Cellaring – 10 – 15 years

2010 Dogrock Shiraz – 13.5% Alcohol

Tasting notes

Following hand harvest, the fruit was gently crushed into 2 tonne open fermenters and left to start fermenting naturally. The ferment was hand plunged for the first 3 days and then pumped over twice a day until basket pressed after 8 days. The resulting wine is black red with ripe berry fruits and a full and balanced palate. Tannins are silky and the oak subtle leading to a full and persistent but elegant finish. The wine will age beautifully and is best enjoyed with a roast or cassoulet.

Vintage comments

See 2009/2010 season comments for Tempranillo.

Technical details

Variety - Shiraz
Vintage - 2010
Winemaker – Allen Hart
Growing Region - Pyrenees
Grape Variety – 100% Shiraz
Alcohol – 13.5% v/v
Acidity – 6.3 g/L

pH - 3.45
Residual Sugar - dry
Maturation – 14 months in new and older Saury French oak with a further 16 months in bottle prior to release in September 2010
Cellaring – 10 – 20 years

Silver Medal - 2011 WineWise Small Vignerons Wine Show

2009 Dogrock Degraves Road – 14.0 % Alcohol

Tasting notes

Estate grown, hand harvested and gently crushed into open fermenters is how each component of the 2009 Degraves Road started life. The very best parcels from our Shiraz, Grenache and Tempranillo were then carefully blended to make a wine of exceptional quality. The 2009 Degraves Road is very European in style with subtle tannins, vibrant fruits and a long fine silky palate. The Tempranillo adds fine tannins, the Grenache, rich red fruits and the Shiraz a long even finish. A wine of distinction, it will continue to mature for many years and will be best enjoyed with Mediterranean style food.

Vintage comments

The 2008/2009 season was warm to hot in December and January, then cooled in February post black Saturday with near perfect ripening conditions. We had harvested most of our fruit by the end of March and managed to capture lovely berry and natural flavours. The vines had minimal supplementary irrigation during the season and yields were very much below average due to the early heat. Disease pressure was also very low and apart from some persistent crows the season was generous and pleasurable to manage.

Technical details

Variety – Shiraz, Grenache, Tempranillo
Vintage - 2009
Winemaker – Allen Hart
Growing Region - Pyrenees
Grape Variety – 45% Shiraz, 40% Grenache, 15% Tempranillo
Alcohol – 14% v/v
Acidity – 6.3 g/L
pH – 3.64
Residual Sugar - dry
Maturation – 14 months in new and 1 year old Saury French oak with a further 3 months in bottle prior to release in September 2009. Cellaring –present – 25 years.

94/100 James Halliday 2011 Wine Companion.

Top Gold - 2010 Wine Wise Small Vignerons Awards

Trophy - Best Other Red - 2010 Western Victorian Wine Challenge

Gold Medal - 2009 Western Victorian Wine Challenge

Silver Medal - 2010 Ballarat Wine Show

2009 Pedro’s Sparkling Red – 13.5% Alcohol

Tasting notes

The components for Pedro’s Sparkling red were carefully chosen to ensure the wine showed the best qualities from each variety. After 6 months maturing in older oak, the wine was then processed by traditional bottle ferment methods. The resultant wine is flush with vibrant red fruits, lovely savoury complexity and a long and vibrant mousse.

Vintage comments

See 2008/2009 season comments for the 2009 Degraves.

Technical details

Variety – Tempranillo & Shiraz
Vintage - 2009
Winemaker – Allen Hart
Growing Region – Pyrenees (100%)
Grape Variety – 65% Tempranillo, 35%
Alcohol – 13.5% v/v
Acidity – 6.7 g/L
Residual Sugar – 25 g/L
Maturation – 6 months in older French oak barriques prior to going into bottle for the traditional MC process in November 2008. Left on yeast lees for 20 months following secondary fermentation and disgorged in July 2011.
Cellaring – 10 – 20 years

2010 DogRock Grenache – 14.0% Alcohol

Tasting notes

Following hand harvest the fruit was gently crushed into a 1 tonne open fermenter and was left to ferment using only natural yeast. The ferment was hand plunged for the first 3 days and then pumped over twice a day until basket pressed after 8 days. The resulting wine is filled with vibrant red berry fruits and fresh aromas of spice and terroir. The palate has soft velvet tannins and opens up to a persistent but elegant finish overlaid with sweet red fruits and all balanced in perfect harmony. The wine will age beautifully but can be enjoyed early and is best enjoyed with light red meats of roast vegetables.

Vintage comments

See 2009/2010 season comments for Tempranillo.

Technical details

Variety - Grenache
Vintage - 2010
Winemaker – Allen Hart
Growing Region - Pyrenees
Grape Variety – 94% Grenache, 6% Tempranillo
Alcohol – 14% v/v
Acidity – 5.5 g/L
pH – 3.60
Residual Sugar - dry
Maturation – 10 months in stainless steel and older Saury French.
Cellaring – 10 – 15 years

89/100 2012 James Halliday Wine Companion