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Carlei Green Vineyards Cabernet Sauvignon 2004

Carlei Green Vineyards Cabernet Sauvignon 2004

Variety: Cabernet Sauvignon

Vintage: 2003Harvest date: 18th April, 2004

Vineyard location: Upper Goulburn, Central Victoria

Oenological Data:
Harvest Beaumé: 13.6Total acidity: 6.20 g/l pH: 3.57

Alcohol: 14.0% alc/volProduction: 336 dozen

Winemaker’s Notes:
The grapes were totally destemmed and the whole berries were not crushed. They berries were transferred to open wood and stainless steel fermenters. The different vats were fermented with either natural yeast or cultured yeast to express different fruit aromas and flavours. The wine was pressed and transferred to new and used French oak for eighteen months, then blended and bottled. The result is a balanced wine of lovely fruit, oak tannins and acid with complex aromas and flavours. Such a wine will benefit from further aging over the next 7 to 10 years.

Tasting Notes:
Lifted blue and blackberry fruits dominate the bouquet with cedar and varietal leafy nuances. Ripe and rich in flavour, the mixed fruits and earthy notes are framed by fine tannins and integrated French oak. The decomposed “granitic” soils contribute to the earthy notes, which add further richness and complexity to the wine. This is a classic Central Victorian Cabernet Sauvignon, ripe but balanced with persistent acidity and varietal character.

Cellaring: 5 to 10 yearsPrinter Friendly PDF: PDF Download Carlei Green Vineyards Cabernet Sauvignon 2004


Carlei Green Vineyards Cabernet Sauvignon 2003

Carlei Green Vineyards Cabernet Sauvignon 2003

Variety: Cabernet Sauvignon

Vintage: 2003Harvest date: 29th March, 2003

Vineyard location: Upper Goulburn, Central Victoria

Oenological Data:
Harvest Beaumé: 14.6Total acidity: 7.90 g/l pH: 3.44

Alcohol: 14.5% alc/volProduction: 340 dozen

Winemaker’s Notes:
The grapes were totally destemmed and the whole berries were not crushed. They berries were transferred to open wood and stainless steel fermenters. The different vats were fermented with either natural yeast or cultured yeast to express different fruit aromas and flavours. The wine was pressed and transferred to new and used French oak for eighteen months, then blended and bottled. The result is a balanced wine of lovely fruit, oak tannins and acid with complex aromas and flavours. Such a wine will benefit from further aging over the next 7 to 10 years.

Tasting Notes:
Lifted blue and blackberry fruits dominate the bouquet with cedar and varietal leafy nuances. Ripe and rich in flavour, the mixed fruits and notes of dark chocolate are framed by fine dusty tannins and integrated French oak. The decomposed “granitic” soils contribute to the savory tones, which add further richness and complexity to the wine. This is a classic Central Victorian Cabernet Sauvignon, ripe but balanced with persistent acidity and varietal character.

Cellaring: 5 to 10 yearsPrinter Friendly PDF: PDF Download Carlei Green Vineyards Cabernet Sauvignon 2003

Awards and Reviews:

Bronze Medal Class 27 - 2005 Victorian Wines Show


Carlei Green Vineyards Cabernet Sauvignon 2002

Carlei Green Vineyards Cabernet Sauvignon 2002

Variety: Cabernet Sauvignon

Vintage: 2002Harvest date: 10th April, 2002

Vineyard location: Upper Goulburn, Central Victoria

Oenological Data:
Harvest Beaumé: 14.2Total acidity: 7.90 g/l pH: 3.44

Alcohol: 14.5% alc/volProduction: 300 dozen

Winemaker’s Notes:
The grapes were totally destemmed and the whole berries were not crushed. They berries were transferred to open wood and stainless steel fermenters. The different vats were fermented with either natural yeast or cultured yeast to express different fruit aromas and flavours. The wine was pressed and transferred to new and used French oak for eighteen months, then blended and bottled. The result is a balanced wine of lovely fruit, oak tannins and acid with complex aromas and flavours. Such a wine will benefit from further aging over the next 7 to 10 years.

Tasting Notes:
Lifted blue and blackberry fruits dominate the bouquet with cedar and varietal leafy nuances. Ripe and rich in flavour, the mixed fruits and earthy notes are framed by fine tannins and integrated French oak. The decomposed “granitic” soils contribute to the earthy notes, which add further richness and complexity to the wine. This is a classic Central Victorian Cabernet Sauvignon, ripe but balanced with persistent acidity and varietal character.

Cellaring: 5 to 10 yearsPrinter Friendly PDF: PDF Download Carlei Green Vineyards Cabernet Sauvignon 2002

Awards and Reviews:

Blue-Gold and Top 100 in the Sydney International Wine Competition (2003) - It has also been selected into the ten finalist wines for Cathay Pacific First Class.

 

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