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101 Prunevale Road
PRUNEVALE
NSW 2587
AUSTRALIA

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+61 2 6384 4299
 

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Rondinella and Corvina 2003
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FREEMAN RONDINELLA CORVINA 2003TASTING AND TECHNICAL NOTES


TASTING NOTES

An evolving scent of dried cherries with savoury aromatics overlying blackberry fruit aromas. The palate is dominated by ripe, fine tannins that are balanced with acid on the front of the palate and a savoury fullness on the middle palate. The wine has a persistent tannin structure which will support graceful ageing for many years.

 

VINEYARD
The vineyard (560 metres elevation) was established in the Hilltops region of NSW in 1999. The vines were trained to a bilateral spur-pruned cordon and the canopy vertically shoot positioned. The first crop was removed to facilitate vine development leading to the initial vintage in 2002. The 15-metre deep soils are derived from speckled dog granite, which over time has combined with red wind-blown sand and silt from Australia’s Red Centre. This fine silt has formed a clay layer at a depth of one metre. The soils are both well structured and drained, which allows the vines to establish roots to a depth of several metres.


THE SEASON
The start of the 2003 growing season was cool and dry so the vines grew moderately, setting a limited number of small bunches. Cool nights during ripening slowed the development of the grapes. The harvest of the grapes destined for drying started on 10 April. These selected grapes were dried in a prune dehydrator and the remaining grapes were harvested ten days later.


VINIFICATION
The philosophy of the fermentation is to develop a wine style reminiscent of the traditional Italian Amarone red wines that is complex and savoury while also retaining characteristic Australian fruit-driven flavour.

Part of the crop was dried on prune racks and then mixed with the fresh, undried grapes. All the grapes were de-stemmed, crushed and fermented in stainless steel tanks. The cap was managed by pumping over and the wines pressed when fermentation was complete. The wine went through malolactic fermentation and was then aged in five- to eight-year-old barrels before bottling in spring 2006.

TED RADKE PERPETUAL TROPHY – 2007 SYDNEY INTERNATIONAL WINE COMPETITION

TOP 100 & BLUE GOLD – 2007 SYDNEY INTERNATIONAL WINE COMPETITION