FIRST OF THE 2002 COONAWARRA VINTAGE FROM JAMIESONS RUN - August 2004

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According to the Coonawarra Vignerons the 2002 vintage in Coonawarra can be summarised as very good, very little and very late. The record coolness of spring and summer delayed flowering and significantly reduced “fruit-set”. It was a vintage that saw some of the lowest recorded yields in Coonawarra and the coldest January on record. Autumn temperatures, however, were above average with clear conditions, plenty of bright sunshine and little rain. In general harvest drew to a close 1½ week’s later than usual in early May. The low yields and ideal ripening conditions are normal precursors for high quality wines. As a result of the cool summer the ripening period was slower and the fruit developed intense varietal flavours, moderate tannins and firm structure, as can be seen in the 2002 Jamiesons Run wines. The 2002 Jamiesons Run Cabernet Sauvignon is a rich garnet red in the glass. Aromas of dark berry fruit and sweet cedary oak are present on the nose, while the rich mouth-filling flavours of blackberry, blackcurrant and mulberry are given further complexity by a hint of oak. This medium bodied wine is elegant with great depth of flavour and a long finish. The fruit for this wine has been sourced entirely from the Coonawarra and was harvested from 5-30 year old vines with very low yields. Following crushing this fruit was vinified in rotary and static fermenters. Senior Jamiesons Run Winemaker Andrew Hales used gentle controlled mixing and twice daily pump-overs to develop the fruit flavours of the wine before it was racked and filtered. The wine matured in American and French oak for 18 months prior to blending. The 2002 Jamiesons Run Cabernet Shiraz Merlot also had 18 months maturation, in American oak barrels. This wine offers aromas of mulberry, black cherry, and spice with complex liquorice, mint, warm earth and dried mint aromas. The flavours of dark plum, mulberry and black cherry are overlayed by the subtle hints of mixed spice and cedary oak. A dark plummy red with purple hues in the glass, according to Andrew Hales this smooth, medium bodied wine is “rich and silky, bursting with berry fruit and spice characters. The fine dusty tannins of the wine contribute to a tight but balanced structure and ensure good mouthful and texture.” The wine is a blend of Cabernet Sauvignon, Shiraz and Merlot, with all fruit being sourced from Coonawarra vineyards. Following crushing the fruit was fermented in rotary fermenters for 6-8 days, with occasional pump-overs. After pressing off skins, wines were racked post malolactic fermentation and apportioned to 30% new and 70% seasoned American oak barrels. After the 18 months maturation, each barrel was tasted and the wine blended to reflect the consistent quality, balanced structure and richness of the Cabernet Shiraz Merlot blend from Coonawarra. Vibrant garnet red in colour the 2002 Jamiesons Run Merlot has a rich full bouquet of raspberry, plum, and sweet vanillin. Andrew Hales’ tasting notes read, “complex red berry fruit, dark cherries and red currant flavours. This wine has good regional varietal flavour, well-integrated tannins and excellent length of flavour on the finish.” This wine was fermented using rotary fermenters with gentle controlled mixing and static closed fermenters with pump overs twice daily. Following the pressing the wine was transferred to new and seasoned French and American oak barrels for 18 months maturation. All three of these 2002 vintage wines are perfect for drinking now and will age well over the next 3 to 5 years. 2002 Jamiesons Run Cabernet Sauvignon RRP: $14 - $16 Food Match: Great with a barbeque, or sizzling Chinese beef Cellaring: Drinking well now or 3 to 5 years of cellaring 2002 Jamiesons Run Cabernet Shiraz Merlot RRP: $14 - $16 Food Match: A warming beef casserole Cellaring: Drinking well now or 3 to 5 years of<