Preamble Wine Club

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Preamble Wine Club
Magic Carpet Monday 10th January 2005
Australian Wine Tasting
Gleeson Group, 15-16 Cherry Orchard Estate,
Ballyfermot, Dublin 10 Tel [phone]
Fax [phone] Email wines_at_gleesongroup.ie
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2003 Barossa Valley Viognier
Winemaker John Zilm Region Adelaide
Hills Variety Viognier Colour Pale colour.
Nose Very fragrant with stone fruit, apricot
and citrus aromas. Palate The palate is well
balanced showing peach, apricot and citrus
flavours, is quite viscous and has a long mineral
finish. This wine is well structured, displaying
all the varietal characters expected from a cool
climate area. Alcohol 13.00 pH 3.50Total
Acid 6.56 Residual Sugar 2.2
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2003 Barossa Valley Merlot
Winemaker John Zilm Region Barossa
Valley Variety Merlot Colour Dark ruby
colour. Nose Very ripe and concentrated
cassis-plum nose, also slightly minty, with a
chocolate-Ovaltine aroma quality. Palate Very
ripe in mouthfeel, with massive concentration,
and a bit of heat on the finish.
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2003 Barossa Valley Allyson Parsons Shiraz
Winemaker John Zilm Region Barossa
Valley Variety Shiraz Colour Black with rich
purple tones Nose Leather, spice, plum
Christmas cake and chocolate Palate A juicy,
fruit-driven, 100 Shiraz that spent time in used
French and American oak prior to bottling.
Cellaring This soft, seamless, plump, fleshy,
classic Southern Australian red will drink well
for 1-3 years Robert Parker Score 89 points
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About Sandalford Founded in 1840, Sandalford is
one of Western Australia's oldest and largest
privately owned wineries. Located at the original
property on the banks of the Swan River,
Sandalford Estate is just 25 minutes drive from
the city. The Swan Valley boasts some of the
oldest wineries in WA, superb restaurants,
galleries and fine accommodation.

• Sandalford Estate is unquestionably WA's leading
  'Wine Tourism' facility, recognised with winning
  three major categories at the West Australian
  Tourism Awards in 2002. Sandalford boasts unique
  facilities such as
• a multi-lingual winery tour on suspended walkways
  
• al fresco dining under the vines
• expansive indoor and outdoor function facilities
• major events with international acts
• Perth's first luxury river cruiser
• wine appreciation classes
• gift emporium

Sandalford's tourism hospitality facilities
extend to its Margaret River Estate set amongst
beautiful garden setting and south-west bushland.
This estate boasts a charming, rustic, rammed
earth cellar, free picnic and BBQ facilities and
of course, purchasing and sampling Sandalford's
wines.
Sandalford's award-winning wines reflect
contemporary wine making and include a Premium
Collection and the popular Element Range. Recent
modernisation increased Sandalford's capacity to
almost one million litres in French and American
Oak barrels and 600 square metres of underground
storage. These state-of-the-art facilities permit
custom requests of maturation stock. In addition
to leading off licences, hotels and restaurants
in Australia, you will find Sandalford wines in
over three dozen countries and five continents. 
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The winemaker and his philosophy Sandalford's
Chief Winemaker Paul Boulden began his winemaking
career in the late 1980's in the the McLaren Vale
region of South Australia as a cellar hand with
Ingoldby Wines and Thomas Fern Hill Winery. Paul
graduated from the University of Adelaide in 1993
where he won the chemistry award while studying
Oenology. He spent his graduate year as vintage
Winemaker at Stonier Wines in Victoria under the
guidance of Tod Dexter.
After completing the vintage of 1993 he accepted
a position as winemaker for Chateau Monbazillac
in the Bordeaux region in France. His work took
Paul to the Penedes region of Catalunya each week
to oversee production of both traditional and
non-traditional Spanish wines.
From Europe Paul returned to South Australia as a
winemaker with Yalumba Wines in the Barossa
region of South Australia. In 1997 he made the
move to Western Australia to a well-known
boutique winery, Killerby, located in the
Geographe region of the state. Within a year he
also undertook the role of General Manager as
well as winemaker. After four years at Killerby
he started with the 2001 vintage at Sandalford
Wines as Chief Winemaker. At Sandalford he has
won consecutively the state's, "Most Successful
Exhibitor" at the annual Western Australian
Sheraton Wine Awards. Paul also has multiple
trophy and Gold medal wine successes at all of
the Australian Capital City wine shows, in
addition to numerous outstanding wine reviews by
the national wine press.
His focus has been on developing the premium
Sandalford wines from the company's 33-yr. old
dry grown Margaret River vineyard, one of the
largest and oldest vineyards in this famed wine
region. Aside from this he sees the development
of the Element range of wines as critical to the
ongoing fine reputation of Western Australian
wines.
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Sandalford Premium Verdelho 2004
VintageThe 2004 vintage was marked by dry, warm
to hot conditions throughout the southwest of
Western Australia (WA). These conditions lead to
ripe fruit flavours and moderate acidity
levels. Label Integrity 100 Verdelho (Margaret
River) WinemakingVerdelho grapes were
machine-harvested in the cool of the night across
several different dates in both February and
March. The fruit was immediately crushed, chilled
and pressed. Only the free-run juice portion of
the fruit was utilised. Following clarification,
the juice underwent a long and slow fermentation
in stainless steel tanks with a selected neutral
yeast strain. At the end of this process the wine
was immediately blended, stabilised, filtered and
bottled on 14 May 2004. All the wine was bottled
under a Stelvin closure. Released in June
2004. Tasting Notes The 2004 Verdelho continues
the long and successful history of this wine made
from Sandalfords Wilyabrup 33 year-old,
dry-grown Margaret River vines. Technical
DatapH 3.06TA (g/l) 6.8Alc.(vol) 14.0RS
(g/l) 6.6
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Sandalford Premium Shiraz 2002

• VintageThe 2002 vintage was marked by dry, cool
  to mild conditions, which lasted all through the
  harvest season. In line with this were fully
  developed flavours and tannins supported by
  moderate to high levels of acidity. All these
  features combined to make red wines with
  understated power and longevity. A great vintage
  by any standard.
• Label Integrity
• 100 Shiraz, (50 Margaret River/ 50 Frankland
  River).
• WinemakingThis wine demonstrates the increasing
  trend for all Sandalford premium wines, aside
  from the Riesling, to come from our 33 yr. old,
  dry grown Estate vines grown in the famed
  Wilyabrup sub-region of Margaret River. The
  balance of the fruit coming from arguably the
  best region for Shiraz in Western Australia,
  Frankland River. The fruit for this wine was
  fermented at a moderate pace in stainless steel
  with a selected yeast strain prior to finishing
  primary fermentation in 50 new and 50 one-year
  old fine grain American Oak. After MLF in barrel
  the wine was clarified and returned to the same
  oak for twelve months prior to bottling and
  release in mid June 2003.
• Tasting Notes
• The 2002 Sandalford Shiraz will be remembered as
  the best Shiraz ever to be so far produced in the
  history of the company. The nose is resplendent
  with classic pepper, nutmeg and cinnamon spice,
  with cloves, anise and subtle hints of blackberry
  also coming to the fore. On the palate all that
  is evident on the nose carries through. The
  mouthfeel is medium to full-bodied with
  incredible savoury flavours matching the spice
  and smoky oak nuances. The silky tannins and
  hints of sweet fruit make it appealing drinking
  now but it will cellar for another decade or two
  given optimal cellaring conditions. A great wine
  from a great vineyard and a great vintage.
• AssessmentPerfumed, with red berry fruits and
  smoky oak. The palate offers sweet brambly
  fruits, smooth tannins and intense fruit richness
  with complexity, long length and intensity.
  Clearly a standout wine in the tasting. Scoop
  Magazine, Spring 2003
• The almost Rhone-like shiraz shows terrific
  fruit in a rather soft and elegant style,
  presently guarded by myriad fine tannins that
  will open significantly by release.
• The Sunday Times, Bill Thompson, 19 January 2003.
• Awards
• Silver Medal, Royal Hobart Wine Show 2003.
• Silver Medal, Royal Sydney Wine Show 2003.
• Silver Medal, National Wine Show of Australia
  2003.

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Sandalford Premium Cabernet Merlot 2002

• VintageThe 2002 vintage was marked by dry, cool
  to mild conditions, which lasted all through the
  harvest season. In line with this were fully
  developed flavours and tannins supported by
  moderate to high levels of acidity. All these
  features combined to make red wines with
  understated power and longevity. A great vintage
  by any standard.
• Label Integrity
• 70 Cabernet Sauvignon, 20 Merlot, 10 Cabernet
  Franc. (90 Frankland River, 10 Margaret River).
  
• WinemakingFrankland River is both an established
  and emerging region for the making of premium
  Western Australian wine. The climate is
  continental with warm, sunny days and cool
  nights. Free-draining gravel/loam soils ensure
  the vines are given the optimal conditions for
  the production of balanced and intense fruit
  characters. The fruit for this wine was machine
  harvested in mild daytime conditions early to mid
  April 2002. The wine underwent a moderately slow,
  long fermentation before extended skin maceration
  and pressing. After malolactic fermentation the
  wine was transferred to both new and one-year old
  French oak. Blending, fining and minimal
  filtration occurred after twelve months in oak.
  The 2002 Cabernet Sauvignon/ Merlot was bottled
  mid June 2003 and released in July 2003.
• Tasting Notes
• This wine is a classic blend of the varieties
  made famous within the Bordeaux region of France.
  The beautiful redcurrant fruits of Cabernet
  Sauvignon combine seamlessly with the plum and
  violets of both the Merlot and Cabernet Franc
  components. The palate is medium-bodied in weight
  with silky tannins on the finish making it ideal
  as both a great stand-alone wine or matched with
  comparable foods. Cellaring potential of ten
  years.
• Awards
• Silver Medal, Royal Adelaide Wine Show, 2003.
• Most Successful Exhibitor, Sheraton WA Wine
  Awards, 2002.
• Most Successful Exhibitor, Sheraton WA Wine
  Awards, 2003.
• Technical DatapH 3.43TA (g/l) 6.4Alc.(vol)
  14.0RS (g/l) 1.3