Laborie Jean Taillefert 2009

Name: Laborie Jean Taillefert 2009
Brand: Laborie
SKU: 26548

This well balanced wine has cassis and black cherry fruit aromas. These fruit flavours are supported by spices like cinnamon and pepper and complemented by oak aromas of mocha, coffee and toffee. The full bodied wine has integrated tannins and ends with a soft, smooth finish and a lingering aftertaste.

Serve with a variety of fine cuisine.

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variety : Shiraz [ 100% Shiraz ]

winery : Laborie Wines

winemaker : The Winemaking Team

wine of origin : Coastal

analysis : alc : 14.80 % vol rs : 2.95 g/l pH : 3.5 ta : 6.31 g/l

type : Red body : Full taste : Fruity wooded

pack : Bottle closure : Cork

AWARDS

Concours Mondial 2011 - Silver Medal

ageing : Ready to enjoy now or will mature well over the next 8 years.

in the vineyard : Vineyard information
Low yielding vineyards were managed optimally. During harvest each bunch was individually chosen to produce top quality. The vineyard soils is a combination of shale and clay. Vineyards have been stressed through irrigation practices to produce concentrated berries.

Vintage conditions
Exceptional quality wines were generally made from the 2006 harvest. The period from bud-burst to flowering was characterized by cool, windy conditions and these conditions led to weak set and thus looser, lighter bunches. This manifested in a lower yield per vine. The last months of the ripening period were warm with dry periods resulting in small concentrated berries thus enhancing varietal flavours.

about the harvest: Harvest date: Mid - March
Balling at harvest: 24 degrees

in the cellar : The grapes were harvested in small bins, de-stemmed and partially crushed. The grapes and juice were cold soaked for a period of 4 days at 8 °C to enhance colour and flavour extraction. Chosen yeast strains were added to the warmed up grapes and juice. 20% of the wine was removed to chosen barrels to finish fermentation. The other 80% was fermented until dry on the skins. The wine was pressed and racked to barrels for malolactic fermentation and maturation.

Maturation: 24 months in a combination of French, Hungarian and American oak barrels. They were all 300 litre new barrels.
Total production: 4 000 litres

Winemakers comment
Each barrel was tasted individually and only the most outstanding barrels were chosen to deliver the finest quality wine.

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