|
Winemakers Tasting Notes
The bouquet is beautifully perfumed fruit and coffee
oak. The palette has ultra fine- grained tannins that
are totally unobtrusive and provide a solid backbone
to hold the wine together and provide a lovely mouth
feel. Savoury coffee and clove from the oak combine
with sweet underlying red berry fruit and savoury blackberry
flavours. Like all the wines from this winery, it is
full-bodied, has a solid structure and firm consistency.
The complexity is harmonious and agreeable, the wine
just slips down and it is ready to be drunk now.
The bouquet shows clove, blackberry and coffee, so
there is a fair amount of oak influence, but less than
in previous years. Fine, powdery, drying tannins combine
with fresh, lively acid and pure fruit to produce an
ample-weight, well-balanced wine with a supple consistency,
solid structure and agreeable complexity. Clove, plum,
black cherry, a minor amounts of dried herbs, and slightly
green tannins, (which are no doubt are a product of
the vintage); the wine finishes with good length and
whilst my rating might be seen as a bit harsh, it is
a good result for a difficult year. Rated as Recommended
with **** for value, drink from 2009 and beyond. Ric
Einstein, the Opinionated Red Bigot, Torbwine, June
2007
|
|
General Notes
This wine represents the top of our stable. The wine
is bottle matured a minimum of 12 months prior to release.
Lunar Block was purchased on July 20th 1969; the day
man walked on the moon and consequently has since been
known as 'Lunar Block'. The vines were at least 10 years
old back then and now represent some of the oldest vines
on the property.
Low cropping with minimal irrigation creates vine balance
ensuring fruit with great colour and concentrated varietal
characteristics. It is recommended that this wine decanted
prior to serving as this will allow the wine to show
its true potential, and I trust you won't be disappointed.
The 2003 Kurtz Family Vineyards Lunar Block Shiraz is
the fifth release of this individual vineyard block
wine.
The wine was made with minimal interference from the
winemaker. Fermentation was for 7 - 10 days depending
on which parcel of fruit. Malo-lactic ferment was encouraged
as soon as primary ferment was completed. 2 barrels
were produced and kept separate until final blending.
|
