"Our philosophy at Seville Estate is to capture the fruit expression of this unique vineyard, in wine styles that show cool climate complexity and finesse".
Seville Estate continues to produce wines that are simply "Yarra Classics". Wines you can be proud to serve with a confidence that is borne of history and passion.
The Vineyard
Situated on a ridge of red volcanic soil overlooking the upper Yarra Valley – hidden from the well-trodden tracks of the mainstream, the soils at Seville Estate are extremely fertile red to grey volcanic, over a clay base.
The vines are substantially dry grown, as irrigation is only used when the vines are under extreme stress.
Our Old Vine Blocks use a "T" trellis system to control the fervent growth in the vines which results in low cropping of 2 tonnes per acre. The blocks planted in the 1997 use VSP (Vertical Shoot Positioning). The vines are all hand pruned to the method of cane pruning. This method requires a good understanding of the vine and is more labour intensive. This also achieves better management and control for next years crop level.
The vines face north-east with an altitude of 200m above sea level. Vintage comes to Seville Estate much later than other areas in the Yarra Valley. The elevation provides cooler temperatures that achieve more consistent ripening with good fruit and spice aromas developing in the grapes.
Winemakers Comments
Seville saw a mild start to spring with good fruit set, although the warm November showed promise for a early vintage with fanatic growth. Victoria experienced it’s 3rd warmest January on record with Seville experiencing 4 days over 40°C. The average rainfall was 7.1mm above average which helped balance the vine stress. Luckily the low disease pressure allowed us sufficient canopy cover reducing sunburn on the fruit. The Shiraz was picked on 10th April showing great fruit intensity and balanced acidity.
Vinification
Fruit is hand picked and crushed into open 2.5t fermenters (with the rollers set wide to allow a percentage of whole berries through) given 50ppm SO2 and chilled for a pre-ferment cold soak. Ferment is kicked off with cultured yeast, M2, and is usually complete in 5-8 days, depending on the ambient temperature (it can often be bloody cold in May at Seville). The ferments are hand plunged twice daily and temperature is controlled to 26 degrees. The wine is pressed off skins and inoculated for MLF before running to oak barriques (225L) for 18 months. All French oak is used, with 10-15% new.
Tasting Notes
The colour is dark garnet. Aromas of sweet spice, plum, dark cherry and black pepper dominates the nose. The palate is complex with sweet plumb/cherry fruits, tobacco, hints of cassis and soft toasty oak. Beautiful fine tannin gives structure to the wine while adding suppleness and length to the finish. The wine, while very approachable in its youth, is made with longevity in mind, and should reach its potential with 10 years cellaring.
Food
Saltbush lamb with roast capsicum and olive tapenade with roasted baby beetroots and goats cheese.
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