Barratt 2008 Piccadilly Valley Sauvignon Blanc

Grapes from three small blocks of Sauvignon Blanc on the same south facing hillside at the northern end of the Piccadilly Valley, were harvested on 5 and 11 March at baumés of 12.6, 13.7 and 14.6 degrees, with a cropping level of around 2.4 tonnes per acre. After crushing, pressing and settling, the juice underwent a slow, cool fermentation in stainless steel tanks. The wine was bottled on 11 July. High altitude and cool climate have ensured a classical Sauvignon Blanc, with a spectrum of aromas and flavours from grassy and herbaceous through citrus to ripe tropical fruit.

Barratt 2006 Piccadilly Valley Chardonnay

A crop of 2 tonnes per acre was hand harvested from Uley Vineyard’s 23 year old vines on 30 March. The fruit was crushed, pressed and fermented and allowed to mature for 12 months in French oak, 30% new, the remainder second and third use.   Regular lees stirring contributed complexity and enhanced the palate.  The wine was bottled on 9 July 2007. An elegant cool climate Chardonnay, showing citrus and stone fruit characters with oak derived toasty, spicy notes. The palate is long, rich and creamy with a crisp, acid finish.

Barratt 2007 Piccadilly Sunrise Rosé

From estate-grown Pinot Noir grapes from Uley and Bonython Vineyards picked on 1 March at baumés ranging from 11.9 to 12.9 degrees. After 24 hours of skin contact, the juice was drained, cooled and allowed to settle. A slow, cool fermentation followed and, after fining and stabilisation, the wine was bottled on 9 July. A bouquet of strawberries, rose petals and Turkish Delight precedes a palate with fresh strawberry characters, lively acidity and a crisp, dry finish.  A delightful aperitif or an excellent food wine suited to fish, pasta or Asian dishes.

Barratt 2006 ‘The Bonython’ Pinot Noir

Three clones of Pinot Noir grapes were hand harvested between 25 March and 1 April with baumés ranging from 12.6 to 13.7 degrees. The cropping level averaged 1.4 tonnes per acre. Fermentation, including 14% whole bunches, was carried out in small, open fermenters hand plunged 4-5 times daily. After maturation in French oak barriques for 11 months, the wine was bottled on 5 March 2007. Typically a cool climate Pinot Noir with an aroma of strawberries, cherries, spices and floral notes, and complexed with developing earthy, gamey characters. The palate displays attractive fruit sweetness, soft tannins and good length.

Barratt 2006 ‘The Reserve’ Pinot Noir

Grapes predominantly from 23 year old vines grown on Uley Vineyard were hand harvested on 31 March with an average baumé of 12.6 degrees and a yield of 1.4 tonnes per acre. Whole berries and bunches were fermented and the wine matured in French oak barriques for 11 months.  The most outstanding barrels were selected and blended. Bottled without prior fining or filtration 5 March 2007. A complex aroma of dark cherries, floral notes and gamey, earthy characters is followed by a rich, long and integrated palate of sweet fruit, spice and velvety tannins.

Barratt 2004 Piccadilly Valley Merlot

Hand-harvested from our Bonython Vineyard in the Piccadilly Valley on 6 May at an average baumé of 13.5 degrees. After crushing and cold maceration, the juice was fermented in small, open fermenters.   The wine matured for 13 months in French oak barriques. Bottled without prior fining or filtration on 29 June 2005, this 100% varietal Merlot is dark crimson with aromas of mulberries, blackberries and plums combined with more savoury characters of olives, herbs, coffee and tobacco. The palate is medium bodied with soft tannins and great length. Will age well.