Attollo “The Black Wine” Malbec is made from a selection of only the best individual barrels in creation of the ultimate Malbec, “The Black Wine”.  The vinification utilises New and Old World influences in creation of a wine with immediate drinkability but ageability for the medium to long-term, depending on your cellaring conditions.

2007 was a classic warm to hot year in Margaret River, with a mild to warm start to the growing season with limited rain events and a very warm finish to vintage resulting in exceptionally ripe reds, particularly from Southern Margaret River.

The Malbec for this wine was sourced from two Southern Margaret River vineyards.

Sebbes Road Walcliffe Subregion Malbec grown using a VSP trellis on fairly hard laterite gravels over clay.  The resultant wine had dark toasted fruit, black spices and tar, with intense mid-palate sweetness and soft but dry tannins.

Glenarty Road Karridale Subregion Malbec grown using a modified lyre arrangement on moderately fertile black loam sands over karri loams.  This is the power and backbone to the blend affording violets, red fruits and a minty edge, a long length of flavour and firm fine tannins.

A small portion of Karridale Cabernet was blended in to contribute additional upfront sweetness and plump and complete the finish to the wine.

1.75t Malbec grapes were hand harvested in April 2007, and destemmed to a combination of 225L barrique fermenters (one brand new) and small open fermenters for a short cold soak, followed by inoculation with a low rate of D21 Lallemand yeast.  Each individual ferment was plunged by hand gently during ferment lasting for 8 to 12 days and peaking at 26 to 28^oC.  Towards the end of fermentation the open fermented lots were basket pressed gently using a 200kg hand operated basket press.  The press wine was used to top up the barrel fermenters and balance sent to older oak, keeping vineyard lots separate.  The barrel fermenters were held on skins for 2 to 4 weeks [extended maceration] to build palate weight and provide a tannic backbone affording longevity to the wine.  The barrels were then gently basket pressed directly back to barrel for malolactic fermentation, where they were stirred periodically on lees to build texture.  5 individual 225L barriques resulted from this vinification process.  The wines were sulphured at the end of malolactic fermentation and racked by gravity off heavy lees after the lees has compacted.  The wines were racked by gravity again 4 months later and matured in oak for a total of 14 months.  The individual barrels were then carefully blended by gravity transfer to a full 1200L stainless steel tank and left for a further 5 months to clarify.  The wine was then bottled in January 2009 with no fining or filtration in an attempt to maximise fruit expression and show case the terroir of the vineyards selected and the depth and strength of the warm 2007 vintage in Margaret River.

Specs

pH 3.6

Titrateable Acidity [TA] 6.4g/L

Residual Sugar [RS] 0.2 g/L

Volatile Acidity [VA] 0.7g/l

Alcohol 14.5%+

Cases Bottled

1174.5L

261 6 packs =125 6 packs cork + 136 6 packs screw

Cellaring Best

2010 to 2014 Best, 2017 Maximum

Cork drinking better now, screw will be slower to develop

Taste [Cork 14/10/2011]

The wine colour is still youthful, dark and intense, with a pink rim and a deep red centre.  Black berry fruits, violets and chocolatey cedar characters meld with secondary characters of fresh leather and freshly turned earth.  The palate has moderate to full weight, with a very sweet core of fruit and rustic tannins that are now starting soften, affording a long lingering finish.  The 2007 has developed a considerable crust.  Hence the wine should be stood upright before opening and either decanted for enjoyment or care taken when nearing the bottom of the bottle.  The sediment is harmless tartrate deposit from naturally occurring grape derived components.  This wine will continue to soften and mature for the medium to long term, cellaring will be rewarded.

Food

Highly adaptable, try with strongly flavoured meat dishes such as roast duck or lamb shank, or why not imagine yourself in the lovely Cahor countryside and savour “The Black Wine” with a French Baguette, some strongly flavoured cheese of the French kind and bowl of olives- enjoy.

REVIEW Ben Thomas 13/05/2011 Melbourne Weekly Review

Attollo The Black Wine

Attollo is a small producer in Margaret River that, it seems, produces only malbec, and in small amounts. It smells of violets, cherry, dusty cedar oak and cinnamon with concentrated blackberry, raspberry, cherry and earth flavours. It’s light on its feet, with ripe tannins carrying the flavours to all corners of the mouth. Only five barrels of this were made and it’s available via email: gotwine@westnet.com.au

Food match \ Porterhouse