The Dry Spur block has a north-easterly aspect and thin soils particularly at the top of the rows. It consistently makes more savoury Tempranillo with dark fruit and fine-grained tannins.
Gold Medal, Six Nations Wine Challenge 2017
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One of three single-site bottlings of Tempranillo, selected for their distinctive character from within our 9.3Ha vineyard. Dry Spur (0.934Ha) was originally planted to merlot in 1999 and has been grafted/replanted to tempranillo since 2009. This wine comes from clone D8V12 from the first 0.391Ha of the block. The block lies 170 metres to the north of the Rock block and rises 30m to 698m elevation with a north-easterly aspect. Soil depth declines up the slope, being thin and bony at the top. Quality from this block has been consistently high in the few years we’ve harvested it. It is slightly earlier-ripening with darker fruit flavours and grainy tannins.
The 2014-2015 season started early with an early budburst and continued early as temperatures were relatively high through Spring. December and January were relatively cloudy and humid, but warm enough to contribute to a fairly high growing degree days total, similar to the 2010, 2008 and 2006 seasons. Conditions moderated by vintage, with mild and fine weather, which was ideal. Picking was early, commencing with sparkling base on the 10th of February, whites completed by mid-March and even the latest-ripening reds completed a couple of weeks earlier than normal, by mid-April.
Hand picked 8 April 2015, at 13.0 Baumé. Had 4-5 days pre-ferment maceration, then wild-fermented in open vats with hand plunging. Pressed to French oak (10% new) after 13-14 days post-ferment maceration. Unfined and lightly filtered. Bottled under screwcap January 2016; 49 dozen made. Alcohol 14.0% by volume. Vegan friendly?: Yes.
Drink now to 2035.