1999 Orlando St Hugo Coonawarra Cabernet Sauvignon

VINTAGE CONDITIONS

The Coonawarra region in the South East of South Australia is classified as cool. The 1999 vintage experienced average rainfall over the preceding winter then fin Spring conditions with light but regular rains, which promoted strong growth. This growth was especially important in the summer of 1999 as the conditions in January and February were extremely hot and it provided sunburn protection for the fruit. Autumn was fine and dry allowing for full flavour development without any disease pressure.

The progress of ripening in the vineyards was regularly monitored by winemakers. Parcels of fruit displaying rich fruit character and full tannin profile were flagged for potential inclusion in St Hugo.

HARVEST DATE.

April 12-19, 1999.

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 wine. 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 oak hogsheads to complete fermentation.

After fermentation all wines were filled into new and one year old oak, predominantly French. A small percentage of the wine was filled to American oak and was judiciously used in the final wine 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 barrels.

The selected wines were then blended and bottled without filtration. The wine will have received more than 12 months maturation in bottle before release in 2002.

ANALYSIS

Alcohol: 13.5% alc/vol  Total Acid: 6.5 g/L  pH: 3.47

BOTTLING DATE

March, 2001.

COLOUR

Dark black cherry.

BOUQUET

A complete bouquet. Primary aromas of intense black currant and dried herbs. Secondary characters of spice and chocolate gained from barrel fermentation and maturation in French oak have added further complexity.

PALATE

Concentrated liqueured black currant intertwined with firm tannins and oak derived spiciness. The mid-palate has a fruit richness and sweetness that balances the tannins. The length is satisfying with a touch of chariness that contributes to the savouriness of this wine.

ASSESSMENT

This wine is sensational

The greatest charm of Coonawarra cabernet sauvignon is the ability to produce wines of incredible structure. When the depth and sweetness of fruit as displayed in the 1999 St Hugo balance this structure, it truly is magical. This wine is rewarding drinking now but will become more complex and interesting with medium to long term cellaring.

Wine background
When first released about 1980, a benchmark, but which seemed to lose its way in a competitive field. Once again, resurgent, with particularly good outcomes in 1994, 1996 and now 1998, a wine with a great record in shows.

James Halliday Nov 12 2001 Rating: 93 out of 100

Medium red-purple; the elegant bouquet has good fruit ripeness, which flows through into the mid palate of the wine. The oak has been well handled, the wine finishing with pleasantly dry, savoury tannins. An excellent follow up to the outstanding '98 vintage.