This wine is a blend of 55% Cabernet Sauvignon, 29% Merlot and 16% Malbec.
Our 2003 ‘Margaret’ was hand picked on 4 April from our west facing planting of Merlot and Malbec and the best parcel of our north-east facing planting of Cabernet Sauvignon. Due to the hot dry conditions of 2003, our Cabernet Sauvignon yielded 1.6 tonnes per acre, while our Merlot and Malbec yielded 2.2 tonnes per acre.
After harvest, the fruit was crushed into small open fermentors. The wine was fermented at temperatures ranging from 20 to 24 degrees Celsius, and was pumped over four times a day. Near the end of fermentation, the wine was pressed and transferred into new French oak barrels to complete primary fermentation in barrel. Stuart believes that this winemaking process enhances integration between fruit and oak.
Following primary fermentation, the wine was racked and returned to oak where it underwent malolactic fermentation. When the wine had completed malolactic fermentation, the wine was racked and transferred back into barrel. Our 2003 ‘Margaret’ remained in oak for a total of 18 months.
Our 2003 ‘Margaret’ won the top gold medal in its class at the Mt Barker Wine Show last year and was the runner up for the Trophy for ‘Best Red Wine of Show’.
This wine has been bottled with 54mm chateau corks. Peak drinking from 2012-2020, with the potential to cellar till 2023.
Deep red colour. Bright crimson nose with lifted mint, violets, cassis and dried herbs. A brambly brooding wine. Rich high acid palate with drying tannins, little bit of alcohol heat.
This wine has sold out.