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Sutherland

GWS Sutherland Cabernet Sauvignon
21 November 2019 In

Sutherland Cabernet Sauvignon

Viticultural Practices

Varietal: Cabernet Sauvignon
Root stock: 101-14
Soil type: Tukulu / Glenrosa
Age of vines: Planted 2005
Plant density: 2300 vines/ha
Trellising: 7 wire Perold with moveable foliage wires
Pruning: Spur
Yield: 9.7 – 10.5t/ha
Irrigation: Supplementary drip
Vintage: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening the same time. It was a tough vintage for the winery crew.

Winemaking Practices

Yeasts: Natural occurring yeasts
Fermentation temp: 28 °C
Method: De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 7 days, pressed and racked to barrel for malolactic fermentation. 18 months in 25% new oak, balance in older barrels. Wines were fermented separately.

Food Pairing

Red meat (especially game), strong cheeses.

GWS Sutherland Chardonnay
7 November 2019 In

Sutherland Chardonnay (Wooded)

Viticultural Practices

Varietal Chardonnay 100%
Root stock Richter and Mgt 101-14
Soil type Tukulu
Age of vines Planted August 2004
Plant density 2300 to 2500 vines/ha
Trellising 7 wire Perold system, with movable foliage wires.
Yield 12.8 t/ha
Irrigation Supplementary drip Vintage
A moderate summer with very little rain resulting in ideal growing
conditions for grapes.
Picking date 14 February 2018

Winemaking Practices

Yeasts: LalVinM
Fermentation temp: 19 °C Alcoholic and malolactic fermentation in 228 L French oak barrels. The wine spends 10 months on its gross fermentation lees, with the lees being stirred on a regular basis

Food Pairing

Mild risottos, chicken salads and seafood dishes.

GWS Sutherland Grenache Rose
21 November 2019 In

Sutherland Grenache Rose

Viticultural Practices

Varietal: Grenache 100%

Root stock: Mgt 101-14

Soil type: Glenrosa

Age of vines: Planted 2006

Plant density: 1962 vines/ha

Trellising: Vertical shoot positioning/Vertical hedge with 3 sets of canopy wires

Pruning: Spur pruning (2 bud)

Yield: 4.18 t/ha

Irrigation: Supplementary drip

Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity

Winemaking Practices

Yeasts: Fermicru Rose

Fermentation temp: 14 °C

Method: De-stalked, crushed to press, cold soaked overnight, settling followed by fermentation in tank.

Food Pairing

An aperitif, or with sushi and light dishes.

 

 

GWS Sutherland Pinot Noir
7 November 2019 In

Sutherland Pinot Noir

Viticultural Practices

Varietal: Pinot Noir
Root stock: 101 – 14
Soil type: Tukulu / Glenrosa
Age of vines: Planted 2006
Plant density: 2058 vines/ha
Trellising: 7 wire Perold with moveable foliage wires
Pruning: Spur pruning
Yield: 9 – 11.5 t/ha
Irrigation: Supplementary drip
Vintage: A wet start to the season delaying harvest and putting extra pressure on the cellar. The resultant wines show great purity and finesse.

Picking date 14 – 21 February 2014

Winemaking Practices

Yeasts Natural occurring yeasts
Fermentation temp 28 °C
Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, punched down for 5

days, racked to barrel for malolactic fermentation.

Wood Maturation 9 months in barrel. 15 % new French oak, balance 3rd and 4th fill barrels.

Food Pairing

Pairs well with lightly flavoured dishes like risotto, salmon and mild beef dishes

GWS Sutherland Sauvignon Blanc
7 November 2019 In

Sutherland Sauvignon Blanc

Viticultural Practices

Varietal: Sauvignon Blanc – 316D, 316A, 317A and 7A
Root stock: Richter 99 and Richter 110
Soil type: Hutton – decomposed granite
Age of vines: Planted August 2003 and 2005
Plant density: 2222 to 2500 vines/ha
Trellising:: Verticle hedge
Irrigation Supplementary drip
Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity.
Picking date: 23rd February 2018

Winemaking Practices

Yeasts: Vin 7 and Alchemy 2
Fermentation temp: 15 °C
De-stalk, crush, press, settle and fermented in stainless steel tanks.

Food Pairing

Excellent aperitif and great with delicately flavoured food

GWS Sutherland Syrah
7 November 2019 In

Sutherland Syrah

Viticultural Practices

Varietal: Shiraz
Root stock: 101-14
Soil type: Tukulu / Glenrosa
Age of vines: Planted 2004, 2005
Plant density: 2353 vines/ha
Trellising: 7 wire Perold with moveable foliage wires
Pruning: Spur
Yield: 12 t/ha
Irrigation: Supplementary drip
Vintage: Very hot and dry vintage, resulting in an early start to the picking, with different varieties ripening the same time. It was a tough vintage for the winery crew.

Picking date 21 – 31 March 2014

Winemaking Practices

Yeasts: Natural occurring yeasts
Fermentation temp: 28 °C
Method: De-stalked, hand sorting of berries, crushed, pumped into stainless steel tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.

Wood Maturation: 18 months in barrel. 20% new French oak, balance 3rd and 4th fill barrels

Food Pairing

The spicy character of this wine lends itself to stews and grilled beef

GWS Sutherland VR
7 November 2019 In

Sutherland Viognier Roussanne

Viticultural Practice

Varietal Viognier / Roussanne
Root stock 101-14
Soil type Tukulu / Glenrosa
Age of vines Planted 2005, 2006
Plant density 2500 vines/ha
Trellising 7 wire Perold with moveable foliage wires
Pruning Spur
Yield Viognier 15 t/ha / Roussanne 12 t/ha
Irrigation Supplementary drip
Vintage A wet start to the season delaying harvest and putting extra pressure on the cellar. The resultant wines show great purity and finesse..

Picking date 28 February to 4 March 2014

Winemaking Practices

Yeasts D522
Fermentation temp 15 °C
Method Alcoholic and 100% malolactic fermentation in barrel. Aged for 10 months on gross lees
with the lees being stirred every fortnight. Fermented and matured in 2nd and 3rd fill
barrels.

Food Pairing

Lends itself to spicy foods such as Thai cuisine.

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