The Winemaking
Walking the vineyard rows and tasting grapes, Chester Osborn classifies and determines the ideal picking time for each individual vineyard. Small batches are crushed in the Demoisy open-mouthed, rubber toothed crusher and then transferred to five tonne headed-down open fermenters. These batches remain separate until final blending.
Foot treading is undertaken two thirds of the way through fermentation. When tannin extraction is just right the wine is basket pressed and transferred to a mixture of new and old French and old American oak barriques and large casks to complete primary and secondary fermentation. The barrel fermented component is aged on
lees to slow aging and reduce the oak influence. There is no racking until final blending.
Chester and the winemaking team undertake an extensive barrel tasting process to determine the final blend. The Footbolt does not undertake fining or filtration prior to bottling.
The Characteristics
The pretty nose is very floral with violets, lavender and rose water dancing with the more varietal purple fruits and a touch of cedar adds charming spice.
The palate opens with varietal bravado and a mixture of red and purple fruits. Raspberry, blueberry and plum make way for a regional mocha character and an extra layer of complexity that includes graphite and roasted meats. It finishes with a cinnamon spicy lift and fresh, fine grain powdery tannins. Ripeness is well in check and the acid keeps the fresh and juicy palate focused.
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