Blue Poles Vineyard
2004 Merlot / Cabernet Franc SOLD OUT
The wine is a deep plum red with a lifted nose of cherry, chocolate, red mulberry and an exotic hint of allspice and vanilla. The palate is long with fine tannins providing backbone to fruit and acidity, with a long length highlighting the red fruits enjoyed on the palate. A wine that has the potential to age, we recommend that given a further 5-8 years this wine would create secondary flavours that will add to the current taste.
Sealed under screwcap to ensure the wine made by us arrives to you as we intended it to.
Blue Poles Margaret River Merlot Cabernet Franc 2004 ($20) screwcap: What a delicious wine – and more than that, it’s fine and structured and long too. The tannin management is strikingly good, all textural and ropey and elongated, and matched to the earthy, dusty, choc-cherried fruit provides both immediate impact and something to contemplate on. This is a new-ish Margaret River vineyard that has to have a big future. There’s quite a bit of acidity and quite a bit of length too, and in all ways impresses. I’d drink it young, but it will age. Drink: 2005-2010. 90 points.
Campbell Mattinson, The Wine Front, December 2005 edition.
Our first vintage from 3yo Merlot and Cabernet Franc vines was completed in late March and early April 2004. The growing season was generally a good one in the Margaret River region, with little rainfall post October and temperatures only occasionally reaching over 35oC in January and February. Cooler conditions in March slowed the ripening process down in many areas, but little rainfall over the same period reduced pressures from mildews and made for an Indian summer.
The vines were severely fruit thinned prior to harvest and an extremely small crop was utilized in the making of this primary wine from the Blue Poles Vineyard. The technical data on these hand picked grapes are as below:
Merlot: Picked 27th and 30th March 2004
Total weight 843kg
Cabernet Franc: Picked 8th April 2004
Total weight 425kg
The wine was fermented in open vats and hand plunged 3-4 times daily, with ferment being completed after 10 days. The wine was hand pressed and placed in French oak barrels and stored for 15 months.