September 2010...
Tasting notes from the Winemaker
2010 Dogrock Riesling – 12.5% 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 4 days with a small amount of yeast EC1118 and allowed to go dry. Left on yeast lees for a further 3 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 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 - Riesling
Vintage - 2010
Winemaker – Allen Hart
Growing Region - Pyrenees
Grape Variety – 100% Riesling
Alcohol – 12.5% v/v
Acidity – 5.6 g/L
pH - 3.15
Residual Sugar – 2.2 g/L
Maturation – Left on yeast lees for 3 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
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.
2009 Dogrock Tempranillo – 12.0% Alcohol
Tasting notes
Hand harvested in late February, the 2009 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 2008/2009 season was generally warm to hot across December and January and early February but cooled thereafter to finish with excellent ripening conditions. Our Tempranillo was harvested early to capture the amazing floral and red berry flavours found in this variety. The vines had minimal supplementary irrigation during the season and yields were average. Disease pressure was also low and apart from some persistent crows the season was generous and pleasurable to manage.
Technical details
Variety - Tempranillo
Vintage - 2009
Winemaker – Allen Hart
Growing Region - Pyrenees
Grape Variety – 100% Tempranillo
Alcohol – 12% v/v
Acidity – 6.5 g/L
pH – 3.43 g/L
Residual Sugar - dry
Maturation – 14 months in 1 year old Saury French oak with a further 3 months in bottle prior to release in September 2010
Cellaring – 10 – 15 years
2008 Dogrock Shiraz – 14.0% 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
The 2007/2008 season started warm in December and January, cooled in February but finished with a heatwave in March. We harvested our fruit early in March and managed to capture some amazing berry and natural flavours before the damaging heat took over. The vines had minimal supplementary irrigation during the season and yields were average. Disease pressure was also low and apart from some persistent crows the season was generous and pleasurable to manage.
Technical details
Variety - Shiraz
Vintage - 2008
Winemaker – Allen Hart
Growing Region - Pyrenees
Grape Variety – 100% Shiraz
Alcohol – 14.0% v/v
Acidity – 6.1 g/L
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
2008 Dogrock Degraves Road – 14.0 % Alcohol —
Tasting notes
Estate grown, hand harvested and gently crushed into open fermenters is how each component of the 2008 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 2008 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 2007/2008 season started warm in December and January, cooled in February but finished with a heatwave in March. We harvested our fruit early in March and managed to capture some amazing berry and natural flavours before the damaging heat took over. The vines had minimal supplementary irrigation during the season and yields were average. Disease pressure was also low and apart from some persistent crows the season was generous and pleasurable to manage.
Technical details
Variety – Shiraz, Grenache, Tempranillo
Vintage - 2008
Winemaker – Allen Hart
Growing Region - Pyrenees
Grape Variety – 42% Shiraz, 42% Grenache, 16% Tempranillo
Alcohol – 14% v/v
Acidity – 6.10 g/L
pH – 3.54
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.
96/100 James Halliday 2011 Wine Companion.
Gold Medallion - 2010 Wine Wise Championship for Best Grenache or Grenache Blend.
Best Other Red - 2009 Western Victorian Wine Challenge
Gold Medal - 2009 Ballarat Wine Show
Gold Medal - 2009 Western Victorian Wine Challenge
2008 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 2007/2008 season comments for the 2008 Shiraz.
Technical details
Variety – Tempranillo, Shiraz and Grenache
Vintage - 2008
Winemaker – Allen Hart
Growing Region – Pyrenees (100%)
Grape Variety – 45% Tempranillo, 35% Shirazand 20% Grenache
Alcohol – 13.5% v/v
Acidity – 7.1 g/L
Residual Sugar – 27.5 g/L
Maturation – 6 months in older French oak barriques prior to going into bottle for the traditional MC process in November 2007. Left on yeast lees for 20 months following secondary fermentation and disgorged in July 2010.
Cellaring – 10 – 20 years
2009 DogRock Grenache – 14.0% Alcohol
Tasting notes
Following hand harvest (only 400 kg due to very poor flower set in Nov. 2007), 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 2008/2009 season comments for Tempranillo.
Technical details
Variety - Grenache
Vintage - 2009
Winemaker – Allen Hart
Growing Region - Pyrenees
Grape Variety – 100% Grenache
Alcohol – 14% v/v
Acidity – 5.8 g/L
pH – 3.50
Residual Sugar - dry
Maturation – 14 months in older Saury French oak with a further 3 months in bottle prior to release in September 2010
Cellaring – 10 – 15 years
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