The LBV has been made from low yielding (under one tonne an acre) McLaren Vale organic grapes vinified in the traditional Duoro style. Flavour, tannin and sugar ripe grapes were picked at 14.7 Baume to retain a vibrant balance of flavours. Great Vintage Port styles are difficult wines to make, balancing spirit, acidity, tannin, sugar and flavour. When all of the elements are in balance there is a poise, delicacy and harmony that rival any of the world’s great wines. I would like to take my wines towards that direction, not go for out and out ripeness and extract.
A three-hour ‘Corte’ of foot treading was performed to extract colour, flavour and soft tannins. Natural yeast fermentation was allowed to progress for 78 hours before pressing and fortification with a carefully selected blend of Brandy spirits chosen to add character and compliment the base wine. Maturation was under cool, protective conditions for 34 month in seasoned French oak with a single racking and regular topping. The base wine is a high quality Vintage Port style that has been given additional oak maturation to provide a wine more akin to a Late Bottled Vintage Port. Bottled unfined and unfiltered in November 2009.
Deep red in colour, perfumed aromas of cassis and plum fruits are accompanied by aniseed and black earth. The opulent black fruit and licorice flavours are given further complexity by a hint of exotic spice; a soft, finely grained tannin backbone provides grip on the lingering finish. Whilst appealing now The LBV will drink well for another 20-30 years.
Alcohol – 19.5% by volume
Residual sugar – 90 g/L
Total Acidity – 6.6 g/L
Volatile Acidity – 0.36 g/L
pH – 3.50
Sulphur Dioxide – 90 mg/L Total; 16 mg/L Free
Production - 100 cases