Sensational quality wine from the Orange, NSW wine growing region.
2015 Schubert (12 bottle case)
2015 Schubert (12 bottle case)
Fresh, light green-gold in colour with a framework of stone fruit flowers and gentle oak-infused citrus fragrance across the bouquet and palate, this wine’s complex mealy texture is encouraged through quiet fermentation and maturation in quality 100% French oak hogsheads. The balanced, satisfying mouth feel remains an essential element of the delicate power so typical of this style. Medium term cellaring will allow this wine to fully express itself. 13.0% al/Vol
Mr Halliday’s Review
Creamily reticent, with calm, soothing aromatics lilting toward white peach, topped with the curd of vanillin oak, sitting ever so subtly atop the package. This will be resolved in time, because nothing here is obtuse. The fruit is just ripe enough, the acidity linear and juicy, while the lees work handily imbuing a mealy core of mineral punch and nougat. The wine finishes with a whiplash of nectarine acidity.
95 points to 2028
The Bloodwood Schubert vineyard is to the east of the cellar door on a gentle undulating north-east slope of volcanoclastic loams interspersed with mass flow rounded cobbles of crystalline andesitic lava scattered through a quite a friable red clay base. The vines are of the FVI10V5 clone, planted in rows running north/south and trellised to a Scott-Henry trellis system opened to the protected west. The vines are mostly spur pruned to around 70,000 buds per hectare and with each vine occupying 4.5 square meters of the vineyard, yields are moderate to low in most years.
Winter/spring rainfall: Winter rainfall, (which mostly fell in early winter) was close to the average: 226.8/244.6mm while Spring rainfall was about 45% lower than average. 132.2/225mm. In summary, a very dry and cool lead in to bud-burst and early vine growth.
Weather up to and including harvest; Early summer rainfall in December and January was well above average (300/147 mm) which saved yields and brought the vintage into shape. We experienced much cooler conditions in mid-summer than we have for the last few years and if early season botrytis was avoided on whites, this helped enormously. Coupled with well below average February rainfall and the driest March for more than 20 years, and we have had a wonderful run up to and through vintage. The amazing thing is that we have seen moderate alcohols; low pH readings and good T/A readings even though most fruit has been picked up to three weeks earlier than is traditional. e.g. We used to begin harvest at Bloodwood on or about 20th March with Chardonnay. This year we actually picked our (14% +) Shiraz on 20th March.
Yield – low/moderate/high Yields were generally good across all varieties except in some vineyards caught by the extended cold outbreaks of early October to mid November. Not so much a frosting but long chill hours causing restricted spring growth in vineyards already suffering from the dry late winter and early spring and at a vulnerable stage of growth. Chardonnay seemed to bear the brunt of the yield drop in these vineyards.
Stand out varieties; All varieties performed well this year with a slight preference to the mid season varieties like Riesling; Cabernet Franc: Merlot and Shiraz. But this is nit picking; We've had a great vintage.
Overall quality: High; see above.
The hand-picked fruit was cooled overnight before whole-bunch pressing in our air-bag press to 1.1 atmospheres with the low phenolic juice transferred to an insulated tank for overnight settling and subsequent racking. Some fine settlings were allowed to pass into the racking tank where, under gentle warmth, the juice commenced fermentation. After a brix or so was converted by natural yeasts, the freshly moving juice was transferred to 100% new Saury French oak hogsheads and held in a warming room throughout primary fermentation. This is critical at Bloodwood as the autumn nights can be quite chilly, and a stuck barrel ferment is something we do our best to avoid. Usually, ferment is conducted around 16 C to dryness over 35 days or so. Immediately all activity ceases, the wine is sulfured, lees-stirred and relocated to our cool (13C) maturation cellar for extended aging. The fine lees are kept in contact with the wine through regular stirring and after up to eighteen months, the wine is bench trialled, cold stability tested, protein checked and sterile filtered into bottle.
Acidity 7.5 g/l