Vintage Conditions

The Weather At Bloodwood is always the same; It's Different!

Winter rainfall was 33% of the long term average and a dry Spring meant the annual rainfall was only 73% of the average. As the Orange area is a winter dominant rainfall area, we entered the growing season with moderate to severe moisture deficits. Irrigation was critical for success in season 2018. The bright spot was that we enjoyed very warm and generally stable weather through to the end of vintage. Average maximum temperatures from October to March were 0.3C warmer than season 2017. Except for a smattering of annoying hail storms and a major bushfire across the week of the 12th to 20th February causing isolated smoke taint damage, it was a rushed and straightforward disease-free affair. We enjoyed moderate yields across the board; about 20% down on 2017; a reflection of the droughty winter and spring conditions. Dry-land vineyards really suffered this year. As far as quality goes, Chardonnay in well managed vineyards was exceptional and the general consensus is that the reds, Shiraz, Merlot, Cabernet Franc and Cabernet Sauvignon are very promising in terms of colour and depth of varietal flavour this year. Pinot Noir, although on the richer side, may be the long term surprise. Even though it was very warm and dry, I would not have liked to have been a tartaric acid salesman in Orange this vintage. pH's and T/A's were naturally wonderfully balanced across the board. It has to be a +8 vintage or better for both reds and whites.

Winemaking

Entirely hand-picked by people with hands on 13th March 2018, the fruit was transported immediately to the winery where it was de-stemmed into a co ferment of 5% Malbec and Merlot Noir in a two tonne open fermenter for primary ferment in our cool cellars. After eight days of hand plunging and monitoring, the new wine was pressed into old hogsheads for malo-lactic conversion which took around three months across autunm and early winter. Following racking, the wine was sulfur adjusted and transferred back in to sterlilzed old oak for 18 months and stainless steel maturation on fine lees following which the wine is bench trialled, cold stability tested, protein checked and sterile filtered into bottle in January 2020. It spent a further 36 months in our cellar before release in April 2023.

Wine Analysis

pH 3.33

Acidity 5.2 g/l

Alc/Vol 13.7%

Tasting Notes

Dense, purple crimson in colour, the lifted bouquet of dried flowers, ripe raspberries and dark chocolate infused violets leads into a powerfully poised, succulent palate of cassis, bright leather and soft vanillin char. The wonderful balance of this wine supported by deliciously integrated tannins, ensures a fine medium term future in your cellar if you can resist temptation.

Alc/Vol 13.7%