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1999 Salitage Pemberton Cabernets
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- Closure: Cork
The 1999 grape growing season in Pemberton can only be described as exceptional. There was very little fungal disease present, and most of the fruit reached the winery very clean. The yields were up marginally on the previous year, with bunch weights coming in approximately 10% heavier. The growing season was two weeks later than 1998, giving the grapes additional complexity of flavour. The season was also relatively cool with only a few days over 35ºC, and the 40ºC heat of February not eventuating.
The general feeling amongst the winemakers was that the 1999 vintage was the best yet at Salitage.The 1999 Salitage Cabernets was made from a blend of 54% Cabernet Sauvignon, 24% Merlot, 18% Cabernet Franc and 4% Petit Verdot. The Harvest date extended from 12thApril to the 29th April. The four grape varieties were picked and fermented separately in stainless steel, with pumping over being done twice a day, using the rack and return method. The fermentation temperatures were relatively high at 30o C and lasted for 10 days. The Cabernet Sauvignon was macerated post fermentation for four weeks before being pressed. One third new French oak was used, with the remainder being 2nd year and older. Winemaker Patrick Coutts has produced an exceptional wine.
TASTING NOTE: Very deep crimson colour with black heart. The nose is superb - that classic layered sniff of sophisticated Cabernet, with a lifted ‘perfume’ like nose. Aroma of truffle, spice and blackcurrant. Perfect balance, with outstanding length and persistence. Very fine tannins, followed by exceptionally long aftertaste.
Cellar 4-5 years (2006-2007)