Sutherlands Creek Primitivo (Zinfandel) Tasting Notes




Viticulture SiteMNorth facing site at Russells Bridge SoilMRed/brown clay loam over marl prepared by innovative deep ripping IrrigationMDry grown vines
2003 Vintage VineyardM5 acres, Tall VSP trellis, with 3 pairs of foliage wires. Rows oriented NW /SE to prevent sunburn VintageMFairly average for rainfall and temperatures. The yield was 0.5 ton per acre. Winemaking Grapes were destemmed & crushed and fermented in a small vat with three times daily hand plunging. Pressed at the end of fermentation in a manually operated basket press, the wine was matured in second use French oak pièces (228 litres) for 24 months. Tasting Notes This wine has an attractive garnet colour with a leather, cola and fruit nose. Well-balanced and well-structured, it is a wine of moderate intensity and good length. It shows typical varietal characters, sweet fruit and spice tempered by soft tannins. Rustic Italian food will suit this wine.

2004 Vintage VineyardM5 acres, Tall VSP trellis, with 3 pairs of foliage wires. Rows oriented NW /SE to prevent sunburn. VintageMFairly average for rainfall and temperatures. Average rainfall is 21'' = 525mm. The yield was 2.5 ton per acre (12 tons were harvested). Winemaking The hand-harvested grapes were chilled and destemmed. The cold grapes were macerated at less than 10°C for 5 days, followed by inoculation with selected yeasts. Fermentation was in small vats (1,000 - 2,000 litres) and plunging was by hand 3 times per day. After fermentation the vats were sealed and the wine was left on skins to macerate for 4 weeks. The wine was pressed in a hand operated basket press, and run into new & matured French oak pièces (228 litres) for 18 months maturation in temperature controlled storage. Tasting Notes Fruit with hints of mint and herbs are on the aroma. The colour is dense crimson. The palate is medium weight, while the fruit is fresh with a touch of mineral ‘amaro’ character making it perfect with pizza and pasta!

2005 Vintage VineyardM5 acres, Tall VSP trellis, with 3 pairs of foliage wires. Rows oriented NW /SE to prevent sunburn. An additional 2 acres planted April, 2003, on adjacent but west facing slope at Russells Bridge. VintageMFairly average for rainfall and temperatures, but with dry mid summer period and an un-seasonal warm pre-harvest week (last week in April). The yield was 2-3 ton per acre from 3 year old vines and 0.5 ton per acre from the young vines. Twenty tons were harvested. Winemaking The hand harvested grapes were chilled and destemmed. The cold grapes were macerated at less than 10°C for 8 days, followed by inoculation with selected yeasts. Fermentation was in our newly designed, 2,000 litre vats. Plunging was twice a day by automatic plunger. At the end of fermentation, the vats were sealed with the gas tight lids and left to macerate on the skins for 6 weeks. At the completion, the vats were drained slowly by gravity and with no air contact. The skins were pressed in our pneumatic press and the press wine & free run were kept separate until final blending. The wine was matured in new, 35% & matured French oak for 18 months. Tasting Notes The wine has a lifted bramble fruity aroma and deep purple colour. On the palate it is concentrated fruit with silky tannins and underlying oak. The finish is long and sustained – a stylish food wine with a long finish. It will complement Mediterranean dishes.