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Sensational quality wine from the Orange, NSW wine growing region.
Bloodwood Big Beautiful Bovine Offer
Bloodwood Big Beautiful Bovine Offer
To celebrate the wonderful job our Bloodwood Lawn Mooers do for us each year, we are pleased to offer you a selection of our wines particularly suited for your beef. (and deep fried Tofu) Visitors to the cellar door would know we like a good beef, so get your teeth into this juicy Big Beautiful Bovine offer as we bid farewell to the last of these fabulous cellar door favourites.
Four bottles of 2019 Cabernet Sauvignon - $168
Dense brooding ruby in colour, the inviting bouquet of ripe cherry and dusty chocolate infused violets leads into a long, succulent palate of black berry fruits caressed in soft vanillin oak char. The overall feel and balance of the wine supported by graceful and integrated French oak tannins ensures a rewarding medium term future in your cellar.
13.5% Al/Vol
Four bottles of 2019 Shiraz - $160
Brooding dark carmine in colour, the textured blackcurrant and black cherry infused fruit from this unique vineyard shows a dusting of gentle spice and graphite in the bouquet. This leads on and on to a balanced, yet persistent mid-weight palate of ripe dark cherry fruit, fine spice and delicately integrated French oak tannins. Medium term cellaring will surely add significantly to your enjoyment of this fine Shiraz.
14.5 % Alc/Vol
Four bottles of 2019 Maurice - $272
Bruised dark scarlet in colour, the invitingly ripe black fruited potpourri bouquet eases through a fruit dense palate of ripe dark chocolate and vanillin char. Those same black fruits suffuse a long-textured, well balanced fleshy palate framed in fluent, very finely integrated French oak tannins. Gentle medium term cellaring will only add to your enjoyment of this fine wine.
Al/Vol 13.4%
Usually $600 but now $550 delivered unto your door.
2019 Cabernet Sauvignon
Vineyard
The fruit for this wine is sourced from SA125 clone in the House Block at front of the cellar door and the G9V3 component comes from the mid-slopes of the Maurice vineyard between the Pinot Noir and the Merlot Noir. This gives us two different aspects and two different clones with which to play, and as you all know, we like playing. The soils are slightly different with the SA125 planted over deeper red friable clay loams and the G9V3 on better drained gravely Easterly traprocks and limestone lenses. The G9V3 seems to add high fruit notes to the structure colour and presence of the SA 125 clone. It all adds interest to this wine which will continue to surprise for many years as it matures in your cellar.
Vintage Conditions
The Weather At Bloodwood is always the same; It's Different!
Winter and Spring Rainfall for the growing season leading up to vintage 2019 were around the median with 149 mm for the months of June, July and August and 208 mm for the calendar spring months. There was no run-off into irrigation storages and the long-term drying trend continues. After record heat in January 2019, the run-up to and through harvest was extraordinarily dry and stable. Between 1/2/2019 and 17/3/2019 we only recorded 3.8 mm of rain with temperatures 0.9C warmer than the same period for 2018.
Quality of each vintage is often determined by the stability of the ripening months, so 2019 holds above average promise for us here at Bloodwood even though yields were well down around 30% on a normal year. This is closely related to the continuing and intensifying drought we are all suffering and we give thanks for our limited access to irrigation.
It is interesting that pH and acid levels were all over the shop. Some wines analysed with higher than normal pH levels and lower than usual total acidities if moisture during ripening was an issue. Fermentation, particularly for reds was generally short and sharp without effective temperature control. Early indications are that reds are more than good. Cabernet Sauvignon, Cabernet Franc and Shiraz and Pinot Noir are all good. Chardonnay quality is a bit patchy because of the extreme heat and dryness although Riesling seems to have coped pretty well with the warmth. Winemaking skill in vintage 2019 was more important than usual.
Winemaking
As I’ve outlined elsewhere, we believe in macro oxygenation during the early fermentation process and extended cold soaking on skins here at Bloodwood. And this wine is no exception. The home vineyard fruit was hand plunged with plenty of air in an open fermenter, whilst the G9V3 vineyard in the Maurice block was treated in the usual manner. A high proportion of whole berries are a constant in all our red ferments, and regular splash pumping-over helps bring the tannins into shape early in the wine making process. The wine spent 28 months in a mix of 10% new and the balance older French oak hogsheads followed by 6 months in stainless before sterile filtration and bottling in September 2021.
Wine Analysis
pH 3.52
Acidity 5.8 g/l
Alc/Vol 13.5%
2019 Shiraz
Vineyard
There are two Shiraz vineyards planted on Bloodwood; the Top Shiraz and the (ahem!) Bottom Shiraz vineyard. Although they are planted to the same clone; are exactly the same age and are both trained to Scott Henry trellis systems, they are on two different soil types. The Top Shiraz is planted on gravelly laminated siltstone at 840metres (Cote Blonde?) while the Bottom vineyard is on darker and slightly richer altered andesitic volcaniclastic conglomerate (Cote Brune?) at 810metres. The result of all this geological geomancy is that the lean top block provides the fruit and perfume while its lowly, higher yielding brother adds a neat dash of white pepper and liquorice to balance the wine in most years. We are enormously pleased to report that both vineyards contribute equally to the “sans Viognier” component of the resultant blend.
Vintage Conditions
The Weather At Bloodwood is always the same; It's Different!
Winter and Spring Rainfall for the growing season leading up to vintage 2019 were around the median with 149 mm for the months of June, July and August and 208 mm for the calendar spring months. There was no run-off into irrigation storages and the long-term drying trend continues. After record heat in January 2019, the run-up to and through harvest was extraordinarily dry and stable. Between 1/2/2019 and 17/3/2019 we only recorded 3.8 mm of rain with temperatures 0.9C warmer than the same period for 2018.
Quality of each vintage is often determined by the stability of the ripening months, so 2019 holds above average promise for us here at Bloodwood even though yields were well down around 30% on a normal year. This is closely related to the continuing and intensifying drought we are all suffering and we give thanks for our limited access to irrigation.
It is interesting that pH and acid levels were all over the shop. Some wines analysed with higher than normal pH levels and lower than usual total acidities if moisture during ripening was an issue. Fermentation, particularly for reds was generally short and sharp without effective temperature control. Early indications are that reds are more than good. Cabernet Sauvignon, Cabernet Franc and Shiraz and Pinot Noir are all good. Chardonnay quality is a bit patchy because of the extreme heat and dryness although Riesling seems to have coped pretty well with the warmth. Winemaking skill in vintage 2019 was more important than usual.
Winemaking
As I’ve outlined elsewhere, we believe in macro oxygenation during the early fermentation process here at Bloodwood. And this wine is no exception. The top vineyard fruit was hand plunged with plenty of air in an open fermenter, whilst the bottom vineyard Shiraz was treated in the usual manner. A high proportion of whole berries are a constant in all our red ferments, and regular splash pumping over helps bring the tannins into shape early in the winemaking process. The wine spent 28 months in mostly older French oak hogsheads before sterile filtration and bottling in September 2021
pH 3.62
Acidity 5.7 g/l
Alc/Vol 14.5%
Tasting Notes
Brooding dark carmine in colour, the textured blackcurrant and black cherry infused fruit from this unique vineyard shows a dusting of gentle spice and graphite in the bouquet. This leads on and on to a balanced, yet persistent mid-weight palate of ripe dark cherry fruit, fine spice and delicately integrated French oak tannins. Medium term cellaring will surely add significantly to your enjoyment of this fine Shiraz.
14.5 % Alc/Vol
2019 Maurice
Vineyard
Bloodwood Maurice is a cellar style of wine which represents, for us, the best few barrels from the best few vintages in terms of quality and longevity here at Bloodwood. Ipso facto, (I’ve always wanted to say that when talking about wine) only a very few vintages are good enough for a release of a Bloodwood "Maurice". We have to find around six hogsheads (1800 litres) of red wine which we consider to be of high enough quality and interest to qualify. There is no strict varietal mix from year to year, but lately it has been blended around Cabernet Sauvignon and its cousins Franc, Malbec and Merlot Noir. (Having said that, the 1998 Maurice, which was entirely Merlot Noir, won high praise from Jancis Robinson.) Over the last fifteen vintages we have only released Maurice from four of them. The 2019 example is amongst the best.
Vintage Conditions
The Weather At Bloodwood is always the same; It's Different!
Winter and Spring Rainfall for the growing season leading up to vintage 2019 were around the median with 149 mm for the months of June, July and August and 208 mm for the calendar spring months. There was no run-off into irrigation storages and the long-term drying trend continues. After record heat in January 2019, the run-up to and through harvest was extraordinarily dry and stable. Between 1/2/2019 and 17/3/2019 we only recorded 3.8 mm of rain with temperatures 0.9C warmer than the same period for 2018.
Quality of each vintage is often determined by the stability of the ripening months, so 2019 holds above average promise for us here at Bloodwood even though yields were well down around 30% on a normal year. This is closely related to the continuing and intensifying drought we are all suffering and we give thanks for our limited access to irrigation.
It is interesting that pH and acid levels were all over the shop. Some wines analysed with higher than normal pH levels and lower than usual total acidities if moisture during ripening was an issue. Fermentation, particularly for reds was generally short and sharp without effective temperature control. Early indications are that reds are more than good. Cabernet Sauvignon, Cabernet Franc and Shiraz and Pinot Noir are all good. Chardonnay quality is a bit patchy because of the extreme heat and dryness although Riesling seems to have coped pretty well with the warmth. Winemaking skill in vintage 2019 was more important than usual.
Winemaking
As I’ve outlined elsewhere, we believe in macro oxygenation during the early fermentation process after extended cold soaking on skins here at Bloodwood. And this wine is no exception. After hand selection and picking, the home SA125 Cabernet vineyard fruit was hand plunged with plenty of air in an open fermenter, as was a co-ferment of the best fruit from our Cabernet Franc, Merlot Noir and Malbec vineyard. As usual, a high proportion of whole berries are a constant in all our red ferments, and regular oxygenation during primary ferment bring the tannins into shape early in the wine making process. After malo-lactic conversion by the spring of 2019, the new wine spent 24 months in a mix of very high quality 75% new and the balance older French oak immersion bent hogsheads before sterile filtration and bottling in September 2021.
Wine Analysis
pH 3.6
Acidity 6.0 g/l
Alc/Vol 13.4%
Normal pricing per bottle is as follows:
|
2018 Shiraz |
$40.00 |
|
2018 Cabernet Sauvignon |
$42.00 |
|
2019 Maurice |
$67.00 |
Total price would normally be $600 including freight.
Distinctive Dozen offer is $550, including freight.
