Carlei Tre Rossi 2005
Variety: Shiraz 60%, Barbera 30%, Nebbiolo 10%
Vintage: 2005Harvest date: Shiraz: 22th & 24th March 2005
Barbera: 19th March 2005
Nebbiolo: 10th April 2005
Vineyard location: Shiraz & Nebbiolo: Upper Goulburn,
Barbera: Lake Marmel
Harvest Beaumé: Shiraz: 14.4 & 14.9, Barbera: 14.4, Nebbiolo: 15.0
Total acidity: 6.9 g/l pH: 3.49
Alcohol: 14.7% alc/volProduction: 500 dozen
Hand harvested at two tonnes per acre off dry grown vines. The fruit was destemmed without crushing to maintain whole berries and then vinified naturally in open French oak fermentors. Prolonged maceration with hand plunging and pumping over for up to 30 days together with fermentation temperatures reaching 36 °C ensured maximum extraction of flavours and other essential fruit components such as tannins and colour. The Shiraz was aged in 30% new French oak barriques for a period of 16 months, while the Barbera and Nebbiolo were aged in seasoned French oak hogsheads and puncheons. Retention of good natural acidity from the Barbera will ensure this wine will age for some years to come.
Aromas of roasted meats and earth combine with plums, spice and licorice notes to paint a wonderfully enticing picture. In the mouth it is juicy and savory with fine ripe tannins, excellent structure and balanced acidity. Multi-layered, rich and rewarding; this wine will continue to develop in bottle, if only you can leave it alone!
Drink: Now through 2015Printer Friendly PDF: Carlei Tre Rossi 2005
Awards and Reviews:
Top Blue Gold - Sydney International Wine Competition
“A powerful wine with strong character…comes through with flying colours.” - 93/100 points
2008 Australian Wine Companion, James Halliday
“Wonderful red blend (shiraz, barbera, nebbiolo) with glorious fruit surrounded by a finely balanced structure. Finishes with soft but abundant tannins. Excellent value.” Rating: 95/100
The Courier Mail, February 17-18 2007, QWeekend, Ken Gargett
“Sergio Carlei is one of Victoria’s most exciting winemaking talents. His three-way blend of shiraz, barbera and nebbiolo combines European-accented spice, and tarry and savoury qualities in a richly aromatic wine, which gets better with every sip. The medium bodied palate is intense, ripe and soft in tannin, yet fresh with barbera’s tangy acidity.”
The Age, Epicure, February 13th 2007, Ralph Kyte-Powell
Carlei Tre Rossi 2001
Vintage: 2001Harvest date: 16th, 19th & 24th March 2001
Vineyard location: Graytown, Heathcote
Harvest Beaumé: 13.1 to 14.1 Total acidity: 6.05 g/l pH: 3.76
Alcohol: 14.0% alc/volProduction: 450 dozen
The fruit is from dry-grown old vines planted during the 1940’s. The grapes where harvested at three different times according to balance among the elements (acid, sugar, flavour profile), with each parcel offering its own complexity to the blend. Each parcel of fruit was de-stemmed, crushed and fermented for 9 to 12 days on its skins, with plunging twice daily. There were no adjustments to the fruit and it was fermented with its natural indigenous yeast in open concrete fermentation vessels. The wine was basket pressed into old wooden barriques where it aged for eighteen months. The barrels were then racked to tank, the wine lightly sulphured and bottled without filtration in September 2002.
Like its predecessor, the wine is hedonistic in style; the bouquet sees a blend of juicy ripe fruit, spicy plumy Shiraz being very much to the fore, highlighted by some ethereal notes. There is plenty of complexity however, with roasted meats, hints of forest floor and earthy overtones. Once the wine is inside your mouth the flavours multiply and it is very juicy and textural. Almost as a counterbalance the finish is quite savoury, fine mature tannin and acid combine for exceptional persistence. Tre Rossi simply begs for food.
Cellaring: 8 to 10 years plusPrinter Friendly PDF: Carlei Tre Rossi 2001
Awards & reviews:
“This fabulous, handcrafted Shiraz from Carlei Estate in Victoria is one of the best red wines that I have tried in a long time. The frit is sourced from dry-grown old vines in the Heathcote region which is the reason for the wines intense and concentrated flavours. However it is the way that the flavours are delivered which is the most admirable attribute of this wine – they reveal themselves, layer by layer, making for a very satisfying drinking experience. The fruit is complexed by subtle oak and framed by fine tannins. If you enjoy this wine, let it be the first of many fine Carlei wines that you experience.”
Wine of the Month – winediva.com.au June 2005, Toni Paterson, MW