1997 Orlando St Hugo Coonawarra Cabernet Sauvignon Winery: Orlando Vintage: 1997 Region: Coonawarra Bottle Size: 750ml Variety: Cabernet Sauvignon Price: $45.00 (out of stock)

VINTAGE CONDITIONS

The 1997 vintage was preceded by dry conditions during the early growing season (September to December), sustained hot conditions during February and cooler than average weather in March. The hot February and cool March delayed ripening while the dry spring led to smaller than average berry size and a consequent increase in the skin to flesh ratio.

The progress of ripening in individual vineyards was regularly monitored by winemakers during February and March. Vineyards displaying rich fruit character and a full tannin profile were ear-marked for potential inclusion in the St Hugo blend.

The decision to harvest selected vineyards was taken when grape flavour was maixmised and a balanced structure was achieved. All vineyards reached between 13.4 and 14.2 baumé.

HARVEST DATE.

April 4-29, 1997.

WINEMAKING

Individual vineyards were treated separately throughout the winemaking process. Winemaking strategies varied between individual parcels, with the aim of creating a diverse range of Coonawarra cabernet base wines to allow for blend finessing after barrel maturation, and to build complexity in the final blend. Fermentation was carried out in static fermenters at temperatures ranging from 20°C to 26°C. Ferments were pumped over twice daily to irrigate the grape skin cap and facilitate tannin extraction. Ferments were drained periodically into open fermenters and returned through an irrigator to further enhance extraction. Wines were drained and pressed, with the press wine being blended with the free run after clarification. Selected wines were drained into new French hogsheads to complete fermentation.

After fermentation all wines were filled into new and one year old, predominantly French oak.

A small percentage of the wine was filled to American oak and was judiciously used in the final blend to add complexity.

After 18 to 21 months of barrel maturation, blending trials were carried out and only those wines displaying the rich, ripe, and complex characters required of St Hugo were included. Individual barrel tasting of the selected base wines led to further culling of any unsuitable components.

The selected wines were then blended and bottled without filtration. The wine received 14 months maturation in bottle prior to release in May 2000.

ANALYSIS

Alcohol: 14.0% alc/vol Total Acid: 6.3 g/L  pH: 3.55

BOTTLING DATE

March 25, 1999.

COLOUR

Full depth, deep cheery red.

BOUQUET

A dense bouquet of cassis and berry fruits complemented by leather, a hint of mint and chocolate coffee oak.

PALATE

Full bodied with concentrated berry fruits, soft and supple tannins and a lingering structured finish.

ASSESSMENT

A fine example of Coonawarra Cabernet, displaying the ripe cassis fruit character typical of St Hugo. This wine is rewarding drinking now but will become more complex, soft and interesting with medium term cellaring.

ACCOLADES

Gold Medal 2000 Rutherglen Wine Show Class 54

Gold Medal 1999 Barossa Wine Show Class 7