Barratt

Barratt ‘Uley Vineyard’ Pinot noir 2017 (RRP $44 WM $38.90)

$38.90

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A challenging season in the vineyard with high rainfall and cool conditions leading to a later than usual harvest date of April 12. Baumé at harvest 13.4 degrees, pH 3.62, titratable acid 8.3 g/litre.

After cooling overnight, the grapes were destemmed into small open fermenters with about 10% being included as whole bunches. Cold maceration for 4 days was followed by inoculation and fermentation with regular hand plunging throughout. Gently pressed off skins after 10 days and partially settled in tank. The wine was then transferred to new and used French oak barriques for malolactic fermentation and maturation. Bottled March 2, 2018. Unfiltered and unfined. Alcohol 14.0%.

Shy in its youth, a little time in the glass allows the evolution of distinct floral, spice and sappy characters along with cherry fruit, smoky oak and some citrusy notes. The structural but fine, silky tannins, fresh acidity, persistence and expansion on the back palate indicate a wine of considerable longevity and developing complexity with time.

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Barratt ‘Uley Vineyard’ Chardonnay 2018 (RRP $36 WM $30.90)

$31.90

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Generally good conditions in the vineyard during the growing season producing a small but high quality crop. Grapes harvested March 15 and 16 at a Baumé of 12.6 degrees, pH 3.18, titratable acid 7.5 g/litre.

After overnight cooling, the grapes were lightly whole bunch pressed with the juice transferred to tank for settling over 4 days. Clear juice and some solids (grape lees) then transferred to new, second and third use French oak barriques for spontaneous fermentation by indigenous yeasts. Malolactic fermentation induced in 40% of barrels. Matured in oak for 11 months before stabilisation and filtration. Bottled March 4 2019. Alcohol 14.0%.

Still enjoying its youth, this wine is pale straw in colour with citrus, stone fruit, butterscotch, cashews and brioche dominating the nose and palate. Persistence yet freshness are features of the palate. A wine with great cellaring potential.

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Barratt 2018 ‘Piccadilly Sunrise’ Rosé (RRP $25 WM $21.90)

$21.90

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Sourced exclusively from our Uley vineyard, a single clone (D5V12) of Pinot Noir grapes was hand harvested on March 16 at a Baumé of 13.4 degrees, pH 3.43 and titratable acid of 6.5 g/litre.

After crushing and 48 hours of skin contact, the must was drained and gently pressed to tank for cooling and settling prior to yeast inoculation 8 days later. A slow, cool fermentation was conducted to allow preservation of primary and fermentationderived fruit characters. Bottled July 5 2018.

Pastel pink in colour, the aromas and flavours are those of strawberries, pink grapefruit, rose petals and Turkish delight. The palate is dry, finishing with lingering fruit flavours and crisp citrusy acidity. Excellent as a refreshing aperitif or complimentary to most Asian–style dishes.

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Barratt Piccadilly Valley Sauvignon Blanc 2019 (RRP $25 WM $21.90)

$21.90

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Grapes for this single vineyard wine were hand harvested on March 12 from two small blocks on our Uley vineyard at the northern end of the Piccadilly Valley.

Initial juice analysis showed a Baumé of 11.6 degrees, pH 3.09 and titratable acid of 7.7 g/litre. After crushing and gentle pressing, the juice was fermented to dryness at low temperatures to enhance fresh fruit characters.Following stabilisation in tank, the wine was filtered and bottled on 2nd July 2019. Alcohol 12.5%.

Classically varietal and aromatic, the wine displays citrus, pear, guava, elderflower, herbaceous and faint grassy aromas followed by a generous palate with persistent fruit flavours, minerality and crispness and a spicy, tingling finish from the natural grape acidity.

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