FREEMAN Robusta 2013

Robusta

Made entirely from Corvina grapes, all of which have been dried in the neighbour’s dehydrator.

TASTING NOTES  

FREEMAN Robusta 2013 packs a punch. It displays complex enveloping aromas ranging from ripe blackberries to dried morello cherries, star anise and Christmas cake mingled with undertones of earthy mushroom, typically associated with classic Amarone wines. The fruit richness extends onto powerful, rich and penetrating palate – savoury, complex and textural, mouth-warming with a mellow balancing tannin frame, ensuring this wine will continue to evolve for years to come. An unashamed blockbuster.

 

WINEMAKING
The Corvina grapes were progressively harvested from late April into May, three months after most varieties. These grapes were partially dried for 10 days prior to a prolonged two-month fermentation assisted by the ‘Prunevale Princess’ the wild yeast that is part of the local terroir.  She probably evolved as a result of a century of prune production, and has the unique capacity of fermenting balanced high alcohol wines. Aged in old oak barrels for two years, prior to blending and bottling in 2015. Subsequently, the wine was cellared another two years at 14oC to allow the tannins to fully integrate and enrich the palate.

 ‘Left-field wine that marches to its own tune…High quality wine.’

92 POINTS, HUON HOOKE, REALREVIEW.COM

Made entirely from Corvina grapes, all of which have been dried in the neighbour’s dehydrator.

TASTING NOTES  
In a generous glass FREEMAN Robusta 2012 displays complex and enveloping aromas ranging from dark mulled red berries to dried morello cherries and dark fruit cake mingled with undertones of earthy mushroom, typically associated with classic Amarone wines. These traits and fruit richness extend onto powerful, rich and penetrating palate – savoury, complex and textural with a mellow tannin frame and balancing acid, ensuring this wine will continue to evolve for years to come. Not for the faint-hearted.

WINEMAKING
The Corvina grapes were progressively harvested from late April into May, three months after most varieties.
These grapes were partially dried for 10 days prior to a prolonged two-month fermentation. The young wines, characterised by very intense natural grape tannins, were aged in old oak barrels for two years, prior to blending and bottling in 2014. Subsequently, the wine was cellared another two years at 14C to allow the tannins to integrate and enrich the palate.

 

Shows  some raisiny notes but also plenty of fresh fruit in the form of plums and berries. Velvety, ripe and powerful (16.6% alcohol), it’s undeniably rich yet balanced, the dry extract effectively buffering the high alcohol.’

94 POINTS, WINE ADVOCATE