Saboteur Red 2009

2009 Was one of the most exciting in the sense that we used our own cellar for the first time and all the grapes were sourced from the Bot River valley. This is also the first time that we have bottled a second wine to join the Luddite Shiraz. Weather wise it was up and down promising to be a very cool vintage but ultimately ending quite hot. We picked over a full month which had never happened before. This produced a wine that was bold but had the resultant spice of a cooler vintage. It was also the first time we had a proper crop from our young block. We fermented all the different clones and varietals in small batch open fermenters. Fermentation temperatures were higher than normal due to a non-existent cooling plant (28°C). No skin contact was given after ferment and the wines were pressed into tank to undergo malolactic fermentation.

After malolactic fermentation all three varietals were kept separate in 100% New French oak.  

The wine remained in barrels for 24 months after which we blended all the different varietals together to create the best possible wine. The blending process took place over 5 months to make sure that we had the correct balance and percentages with the final blend being 55% Shiraz, 25% Cabernet Sauvignon and 20% Mourvedre.

Grapes were sourced from two vineyard sites:

Bot River, Luddite old block clone 9C Shiraz harvested on 24th February 2009

Bot River, Ou Meul Cabernet Sauvignon harvested on 5th March 2009

Bot River, Luddite young block Mourvedre harvested on 2nd April 2009

Bot River, Luddite young block Cabernet Sauvignon harvested on 1st March 2009

Bot River, Luddite young block clone 5A Shiraz harvested on the 12th March 2009

Average analysis of fruit at harvest

26° Balling, TA – 6.4 g/l, pH – 3.55

Tasting Notes

Appearance: Dark, almost black appearance with purple edges.

Nose: Spice driven dark fruit with hints of liquorice, cinnamon, plum, violets and toasty wood.

Palate: Brooding dark fruit and spice. Rich, natural, sweet fruit core. Big mouthfeel, lingering balanced tannins on the finish.

Analysis of the wine

Alcohol: 15%

pH: 3.51

TA: 6.1 g/l

RS: 4 g/l

10 000 bottles of this vintage were produced.

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