The Coates range is made without compromise; first class vineyard sites made with careful winemaking and use of premium quality oak. Making wines with this level of attention to detail does, however, come at a cost. We have been asked by customers and the wine trade if we could make a less expensive, everyday drinking wine and we have worked on ways of keeping costs down.
La Petite Rouge 2016 is our new Syrah (Shiraz) based affordable wine. We have started with good vineyard sites, but kept down costs by not using new oak, utilizing less expensive (and more environmentally friendly) glass for our bottles and maintaining a 12 month barrel maturation regime. The base wine uses Langhorne Creek Syrah (41%), Adelaide Hills Syrah ( 25%) and the balance Adelaide Hills pressings (34%)
Fermentation using natural yeast proceeded over a three week to four period in open fermenters. Pressing was conducted using a small ½ tonne Mori basket press that gives a mellow flavour and soft tannin profile. Maturation in used French barriques provides a hint of savoury oak character whilst allowing the fruit characters to be expressed unhindered. A single racking and regular topping are the only time the wine is disturbed post malo with 18 months spent in wood. Bottling date is determined when the tannin and oak balance feel right. The traditional winemaking approach used to make La Petite Rouge precludes the use of the additives and fining agents such as tannins, enzymes, egg, fish or milk products. Bottled unfined and unfiltered in September of 2017.
Note - our La Petite Rouge 2016 labels, which are printed with a couple of months lead time, have February 2017 as the bottling date. In February 2017 we decided to allow maturation in oak for a further six months to achieve a softer tannin profile and greater integration of flavour.
Deep crimson in colour, the plum and raspberry aromas are supported by liquorice, black pepper and fresh herb notes. The palate offers vibrant black fruits along with spice, undergrowth and subtle oak. Drink now to 2025, 400 cases made.
Alcohol – 14.0% by volume Residual sugar – 1.6 g/L
Total Acidity – 6.16g/L Volatile Acidity – 0.66 g/L
pH – 3.59 Sulphur Dioxide – 90 mg/L Total; 29 mg/L Free