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.

2008 was a classic moderately warm year in Margaret River, with a mild to warm start to the growing season with limited rain events and a mild to warm finish to vintage resulting in reds in pristine condition, with elegance, delicacy and finesse.

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 briary fruit, spices and tar, with supple 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.  The cooler year afforded a wine with perfumed spices, violets, red fruit and mint, with moderate weight and savoury tannins.

A small portion of 2009 Wilyabrup Malbec was blended in to contribute plum and cherry fruit, additional mid-palate sweetness and build tannins on the finish.

1.2t Malbec grapes were hand harvested in April 2008, and destemmed to a combination of 225L barrique fermenters (one brand new) and small open fermenters for a two day 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 23 to 26oC.  Towards the end of fermentation the open fermented and some of the barrel fermented lots were basket pressed gently using a 200kg hand operated basket press.  The press wine was used to top up the remaining barrel fermenters and balance sent to older oak, keeping vineyard lots separate.  The remaining barrel fermenters were held on skins for 2 to 3 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.  Four 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 16 months.  In October 2009, the individual barrels were then carefully blended by gravity transfer to a stainless steel tank and allowed to settle bright.  The wine was then bottled in January 2010 under screw cap.

pH 3.7

Titrateable Acidity [TA] 5.7g/L

Residual Sugar [RS] 0.1 g/L

Volatile Acidity [VA] 0.6g/l

Alcohol 14%

Cases Bottled  January 2010

1125L

205 6 pack screw cap

Cellaring Best

2010 to 2013 Best, 2015 Maximum

Taste [Screw Cap 14/09/2010]

The wine has a deep cherry red colour with a pink red hue.  Red fruits and liquered cherry aromas fill the nose, with spicey vanillin cedar and hints of menthol in the background.  The palate is elegant with an attractive fleshy midpalate, finishing with fine dry tannins with a savoury feel.

Food

Enjoy with all red meat dishes, especially with tomato-based sauces- Malbec typically allows for versatile pairings due to its rich fruited nature and tendency for savoury tannins allowing marriage with spicy Mexican, Cajun, Indian or Italian fare.  Consider even giving this Malbec a go with barbeque, chilli and sausage dishes.