Sam Miranda Caterina 2011

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The Wine
Savoury fresh fruit aromas, the subtle oak influence and extended lees contact has resulted in a complex textural wine that is suited to a wide range of foods. A wine to be enjoyed now but will be immensely rewarding with a bit of age!

Winemaking
Whole bunch pressed with an extraction of 580 Lt per tonne. The juice was left to cold settle @ 4 Degrees for 24 hours before being racked and warmed into 50% new French oak hogsheads. Fermentation was completed by natural (wild) yeast with the barrels topped and left on gross yeast lees for 12 months. Racked out of barrel and held cold for 2 months prior to bollting

Viticulture
A blend of Savagnin Blanc, Petit Manseng and Chardonnay sourced from the sub region of Myrrhee in the Upper King Valley.

 
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CLOSURE

Closure
Screw Cap

WINEMAKER

Winemaker
Sam Miranda

Grape Variety

Grape Variety
44% Savagnin Blanc, 28% Petit Mansend, 28% Chardonnay

Growing Region

Growing Region
King Valley

% Alcohol

% Alcohol
12%

Residual Sugar

Residual Sugar
dry

Acidity

Acidity
7.1g/L

pH

pH
3.48

Maturation

Maturation
100% French Oak

High Res Photo

High Res Photo
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