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Surrounded by peppermint gums, the block that was replanted in 1989 to Chambourcin
which is a hybrid variety has proven itself as a successful variety for red wine production.
When the fruit is picked fully ripen it retains high levels of natural acidity during
fermentation and its flavour profile is very dry. The Peppermint Paddock Chambourcin
possesses all the hallmarks of the variety, an abundance of colour, flavour, tannin and acid,perfect for a sparkling red wine.
After excellent winter rains and then a warm wet spring the vineyards were set
for a good start to vintage. Flowering was consistent, for the first time crop
sizes looked more normal than previous years. We experienced the coldest
January for 12 years followed by a warm February with 4 very hot days which
encouraged ripening. The success of this wine is put down to the evenness of the
ripening period leading up to picking which maximised fruit character and
concentration of flavour.
The Winemaking
Each batch of fruit received is gently crushed in our gentle Demoisy crusher. The must was then transferred to our open fermenters where the seeds and skins are submerged beneath the free run juice. The must received no plunging or pumping over while the juice was fermenting on its skins for up to 14 days when it is then basket
pressed. The assemblage of reserve wines are then added prior to tirage for the secondary fermentation. Once complete, the wine has spent time on its lees is then disgorged with expedition liqueur added completing the process prior to packaging.
The Characteristics
Upon release, it exhibits a deep appearance of vibrant black, crimson-purple mousse with a fine persistent bead that can only be described as a Ring of Pearls. A rare and wonderful sight in sparkling wines.
The aroma is dry, none of that sweet lifted strawberry bubblegum confectionary characters here. Dominated by the freshness of violets, rhubarb, herbs then the intensity of raspberries and black currants and leaf.
The palate is focused, dry, and totally refreshing. A beautiful upfront mulberry mousse
creaminess runs right through to the finish (The aged reserve material particularly from 96 has a lot to do with this). The wine has a lighter bodied nature as it is lower in alcohol than previous Peppermint Paddocks, but clearly more satisfying.
The finish is dry and pointed with tannins integrated and balanced with the dosage
liquoring and acidity. The liqueur material is aged Vintage Fortified Shiraz which gives the wine added lush complexity and a slight liquorice and mineral character to the long and abundant mulberry raspberry fruit characters.
Looking out from Cellar Door the Peppermint Paddock block is located to the left running down the hill side on a windswept south facing slope overlooking McLaren Vale to St Vincents gulf. Originally planted to Shiraz in the 1880s vines have struggled to survive on the Peppermint Paddock, let alone bear fruit.
which is a hybrid variety has proven itself as a successful variety for red wine production.
When the fruit is picked fully ripen it retains high levels of natural acidity during
fermentation and its flavour profile is very dry. The Peppermint Paddock Chambourcin
possesses all the hallmarks of the variety, an abundance of colour, flavour, tannin and acid,perfect for a sparkling red wine.
After excellent winter rains and then a warm wet spring the vineyards were set
for a good start to vintage. Flowering was consistent, for the first time crop
sizes looked more normal than previous years. We experienced the coldest
January for 12 years followed by a warm February with 4 very hot days which
encouraged ripening. The success of this wine is put down to the evenness of the
ripening period leading up to picking which maximised fruit character and
concentration of flavour.
The Winemaking
Each batch of fruit received is gently crushed in our gentle Demoisy crusher. The must was then transferred to our open fermenters where the seeds and skins are submerged beneath the free run juice. The must received no plunging or pumping over while the juice was fermenting on its skins for up to 14 days when it is then basket
pressed. The assemblage of reserve wines are then added prior to tirage for the secondary fermentation. Once complete, the wine has spent time on its lees is then disgorged with expedition liqueur added completing the process prior to packaging.
The Characteristics
Upon release, it exhibits a deep appearance of vibrant black, crimson-purple mousse with a fine persistent bead that can only be described as a Ring of Pearls. A rare and wonderful sight in sparkling wines.
The aroma is dry, none of that sweet lifted strawberry bubblegum confectionary characters here. Dominated by the freshness of violets, rhubarb, herbs then the intensity of raspberries and black currants and leaf.
The palate is focused, dry, and totally refreshing. A beautiful upfront mulberry mousse
creaminess runs right through to the finish (The aged reserve material particularly from 96 has a lot to do with this). The wine has a lighter bodied nature as it is lower in alcohol than previous Peppermint Paddocks, but clearly more satisfying.
The finish is dry and pointed with tannins integrated and balanced with the dosage
liquoring and acidity. The liqueur material is aged Vintage Fortified Shiraz which gives the wine added lush complexity and a slight liquorice and mineral character to the long and abundant mulberry raspberry fruit characters.
Looking out from Cellar Door the Peppermint Paddock block is located to the left running down the hill side on a windswept south facing slope overlooking McLaren Vale to St Vincents gulf. Originally planted to Shiraz in the 1880s vines have struggled to survive on the Peppermint Paddock, let alone bear fruit.
| Rodzaj_zamknięcia | korek |
| alkohol | 13,5 % |
| na specjalne okazje | szczególne okazje, wina na dzień świą, do podarowania |
| kategoria wina | szampan |
| Country | Australia |
| Region | McLaren Vale |
| winogrona | Sekt International |
| Rocznik | NV |
| cukier resztkowy | 6,25 g/Liter |
| Kwasowość | Nie |
| Pojemnosc (l) | 0.750 |
| winnica | d'Arenberg |
| aromat | czarna porzeczka/cassis, maliną, nuta cynamonowa |
| winiarz | Chester Osborn |
| O Winnicy | "d'Arenberg is one of the most significant wineries in McLaren Vale. In 1912 Joseph Osborn, a teetotaler and director of Thomas Hardy and Sons, purchased the well established Milton Vineyards in the hills just north of the townships of Gloucester and Bellevue, now just known as McLaren Vale. Joseph's son Francis Ernest (Frank') Osborn left medical school, choosing to forsake the scalpel for pruning shears. Fruit from the 78 hectares of vineyards was sold to local wineries until his own cellars were complete in 1928. Dry red table and fortified wines were produced in ever increasing quantities to supply the expanding markets of the Empire. In 1943 Frank's son Francis d'Arenberg, universally known as d'Arry', returned from school, age 16, to help his ill father run the business, eventually assuming full management of d'Arenberg in 1957. d'Arry bottled the first of the famous diagonal red stripe labelled wines two years later. d'Arenberg's wines of the 1960's gained immediate cult status amongst imbibers and judges. One Cabernet Sauvignon won a Jimmy Watson Trophy at the 1969 Royal Melbourne Wine Show and another Grenache - based wine was awarded 7 trophies and 29 gold medals from Australian capital city wine shows. It is understandable that by the 1970's d'Arenberg Wines had become very fashionable and had gained significant national and international profiles in less than 20 years. " |
| Styl wina | Nie |
