Plantagenet Wines was the first winery in the Great Southern wine region of Western Australia and has developed an enviable reputation for producing premium quality wines since 1975. Their wines have achieved international recognition for their amazing depth of flavour and structure. The style of the wines are suited to a diverse range of cuisine, due to their elegance, finesse and incredible balance.
In 1968, the young and vibrant Tony Smith, planted an experimental vineyard on his Bouverie property in the Great Southern of Western Australia. After many trials and tribulations, including some untimely pruning by a flock of stray sheep, the first grapes were picked in 1974. In 1975, a shed, in the township of Mount Barker, in the heart of the Great Southern, was purchased and the first vintage from the winery was produced. The Great Southern encompasses an area 100 kilometres long by 65 kilometres wide with a climate ranging from strong maritime to moderately continental. The ancient soils date back 1000 million years and the clean, pristine environment provide the perfect backdrop for producing magnificent wines.
Tasting Notes
Grapes/Blend: 100% Shiraz
pH: 3.3
Acid (g/L): 6.8
Maturation: 18 months in French oak barriques.
Appearance: Deep violet red.
Aroma: Red berry compote.
Palate: A richly textured and yet elegant cool climate Shiraz, showing fragrant layers of red berry compote, hints of violet, dark chocolate and savoury spice with a firm and structured finish.
Vintage Notes
The winter was again relatively mild after the month of June, with temperatures well above the average during late July and early August. Cool wet conditions in both early and late spring increased soil moisture and produced large canopies. Although conditions were conducive for vine health, the variable conditions from late winter to early November were adverse to successful fertilisation and subsequent fruit set. This was most evident in the Chardonnays. Big canopies, light yields and warm conditions in summer accelerated vine phenology and forwarded the commencement of vintage to mid-February. The anticipation from all was that vintage would be condensed and ripening would be rapid. Thankfully temperature subsided and the nights became cool. The pace of the final stage of ripening was tempered, and thus flavour and the aromatic profile of the fruit were able to develop, along with a delicate acid structure.
Cellaring Potential: Up to 10 years.
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